🇧🇷 Culinária em Casa
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A creamy and flavorful corn soup with shredded chicken, seasoned with spices, and finished with mozzarella cheese.
Recipe Video
Ingredients
- 2tablespoons de Soybean oil
- SausageSubstitui por: calabresa
- Bacon
- 200g de Corn (canned or kernels)Substitui por: milho verde fresco
- 1L de Milk
- Cooked and shredded chicken breast
- 1teaspoon de Salt opcional
- Garlic
- 1teaspoon de Paprika
- 1tablespoon de All-purpose seasoning blend (savory herb mix)
- Aromatic pepper (e.g., Scotch Bonnet or Habanero, use caution)
- Onion (for sautéing)
- 1spoon de Bode hot sauce (Habanero or similarly hot pepper sauce) opcional
- Whole kernel corn (reserved for finishing) opcional
- 2tablespoons de Cream cheese
- 5slices de Sliced mozzarella cheese
- Grated cheese opcional
- 1leaf de Basil opcional
- 200ml de Water opcional
- All-purpose flour (to use up corn pulp, if applicable) opcional
Instructions
Heat the soybean oil in a pot and fry the bacon and sausage together until browned.
Dica: Covering the pot while frying can reduce the noise, but be careful of splattering when lifting the lid.
In a blender, add the corn (200g) and the milk (1L). Blend well until you have a uniform mixture.
Dica: If you prefer a thinner soup, it is recommended to strain this mixture after blending.
Add the already cooked and shredded chicken breast to the fried ingredients in the pot. Mix well.
Dica: The chicken should have already been cooked with some salt. Taste before adding more seasonings.
Add the garlic, paprika (1 teaspoon), all-purpose seasoning blend (1 tablespoon), aromatic pepper, and chopped onion to the sauté.
Dica: At this point, it is important to monitor so that the seasonings do not burn.
Let this mixture sauté over high heat for about 2 to 3 minutes.
Dica: Optionally, add a spoonful of Bode hot sauce for a spicy kick.
Pour the blended liquid corn and milk mixture into the pot. Stir and bring to a boil.
Dica: If necessary, add about 200ml of water to achieve the desired consistency.
Once boiling, add the reserved whole kernel corn (if you used a different type of corn in the blender) and the two tablespoons of cream cheese.
Dica: Be mindful of the salt, as the cream cheese and chicken may have already added enough.
If you used fresh corn from the cob, cook for 10 to 15 minutes. Since canned corn was used, cook for 5 to 7 minutes, or until the soup thickens to your desired consistency.
Dica: Do not consume raw corn, as it can be indigestible.
Incorporate the five slices of mozzarella and the grated cheese, mixing well in the pot until the cheeses are completely melted.
Dica: Cover the soup briefly to help the mozzarella melt uniformly.
Serve the soup hot, garnishing with a basil leaf.
Dica: The soup can be enhanced with other common fillings like dried jerky or ground beef.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy267 kcal13%
- Carbohydrates23 g8%
- Protein17 g22%
- Total Fat12 g23%
- Dietary Fiber3 g12%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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