Craving a comforting and flavorful broth that's both nourishing and surprisingly easy to make? Look no further than this delicious corn and chicken broth recipe! This simple yet elegant broth boasts a rich, savory taste, thanks to the perfect harmony of sweet corn and tender chicken. It's the ultimate base for soups, stews, or simply enjoyed on its own as a warming beverage on a chilly evening. Packed with nutrients and bursting with natural flavor, this broth is a versatile addition to your culinary repertoire.
Beyond its deliciousness, this recipe prioritizes simplicity and readily available ingredients. You won't need any specialized equipment or hard-to-find spices to create this culinary masterpiece. Ready to transform simple ingredients into a flavorful broth? Let's dive into the step-by-step process to create this delightful corn and chicken broth.
Tools Needed
- Pot
- Blender
- Strainer
Ingredients
- Corn cobs: 8
- Salt: to taste
- Guajillo chili: 4
- Chili (type unspecified): 4
- Onion: 1/2
- Tomatoes: 2
- Garlic cloves: 2
- Chicken pieces: 5
- Chicken scraps: some
- Water: enough for chicken
Step-by-Step Instructions
Step 1. Prepare the Chicken Broth and Chili Base
- In a pot, combine chicken pieces, 1/4 onion, 4 garlic cloves, salt, and enough water. Bring to a boil, then reduce heat and simmer until chicken is cooked. Remove chicken and set aside. Strain the broth and reserve.
- Toast the guajillo and other chilies in a dry pan until fragrant. Be careful not to burn them.
- In a separate pot, boil 2 tomatoes for 7 minutes.
- Add the toasted chilies to the boiled tomatoes. Turn off the heat and cover to let the chilies hydrate.
- Blend the tomatoes, chilies, 2 garlic cloves, and a little water from the pot until smooth. Set aside.
Step 2. Sauté Corn and Combine Ingredients
- In a pan, heat a little oil and sauté the chopped onion until translucent.
- Add the corn kernels, epazote, and salt to the pan and sauté.
- Add the blended chili sauce to the corn mixture.
Step 3. Simmer and Combine with Broth
- Simmer the sauce for 10 minutes.
- Add the reserved chicken broth and cooked chicken pieces to the sauce.
- Simmer for a few more minutes until heated through.
Step 4. Serve and Garnish
- Serve hot, garnished with lemon, fresh cheese, and optionally, cream.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Adjust the amount of salt and spices to your liking.
- Adding cream is optional, but highly recommended.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly well. Just make sure to thaw it completely before adding it to the broth.
2. How long can I store the leftover broth?
Store leftover broth in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
This simple corn and chicken broth recipe is a versatile base for countless dishes, offering both flavor and nutrition. Enjoy its comforting warmth on a cold day or use it to elevate your favorite soups and stews. We hope you savor every delicious spoonful!