Chilled Corn Soup with Herbed Chicken

1. 1

   In a deep skillet or saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat.

2. 2

   Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered.

3. 3

   Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day.

4. 4

   Drain chicken and shred into a bowl.

5. 5

   Add dill, chives, and salt and pepper to taste and toss to combine well.

6. 6

   Peel potatoes and cut into 1/2-inch pieces.

7. 7

   In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.

8. 8

   Discard cobs and in a blender puree half of corn mixture in batches until smooth, transferring to a bowl.

9. 9

   Stir in remaining corn mixture, cayenne, and salt to taste.

10. 10

    Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.

11. 11

    Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.

12. 12

    Divide soup among 4 bowls and mound chicken in center.

* Per serving · 4 servings · Values may vary.

No additional tips available.