This is Week #18 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
When I saw corn on the cob in a soup, I got excited. I love using foods that typically do not go together, but that actually do go together. Like corn on the cob and soup!
My husband and I both loved this recipe. There are so many unique flavors in it and they taste amazing together.
In a small saucepan, cover 2/3 cup short-grain brown rice with 1 1/3 cups of water. Bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes. Season with salt and fluff with a fork.
Meanwhile, in a large saucepan, combine:
1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
1/2 cup thinly sliced scallions
2 garlic cloves, smashed
2 shucked ears of corn, cut into 6 rounds
1/2 teaspoon ground cumin
1/2 cup cilantro, chopped
8 cups chicken broth
Salt and pepper
Bring to a boil and simmer over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.
Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil and add:
1/2 pound white potatoes, peeled and cut into 3/4-inch cubes
Simmer over moderately high heat until nearly tender, about 8 minutes.
1/2 pound thick asparagus, cut into 1-inch lengths
Simmer until the potatoes and asparagus are tender, about 5 minutes longer.
Return the shredded chicken to the pot and season the soup with salt and pepper.
Ladle the soup into bowls and garnish with:
1 Hass avocado, diced
1/4 cup plus 2 tablespoons fat-free yogurt
1 tablespoon drained small capers (I used 2-3 tablespoons because these are hugely important to the flavor)