~Roasted Corn Soup~

Today's tasty kitchen adventure is Roasted Corn Soup.  Now even though this soup has a chicken base the roasted corn is really the star of the show.  Well, that's what my top soup eater would tell you; and so would I.

It's  kind of like the Tortilla soup you might find at your favorite Mexican restaurant, but you can feed a whole family for less than what you paid to buy it there.  And I am pretty sure you will enjoy it just as much if not more.

So to make this fabulously delish soup here is what you need:

3 boneless chicken breasts cut into chunks; or 2 cups leftover roasted chicken from previous meal

3 celery stalks, chopped

3 roasting ears

1 tbls. Knor Chicken Flavoring

1/2 tsp. Poultry Seasoning

1/2 tsp. Onion powder or 1 whole onion chopped

1/4 tsp.(1/2 tsp. if you're brave) Cayenne Pepper 

Fresh Cracked Pepper

A pinch of oregano

Cilantro for garnish

Lemon Wedges

Jalepeño slices for those who like to bring on the serious heat.

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Fire up the grill to roast those ears of corn.  Baste them first with some corn oil, salt and pepper and roast away until they are almost done.  Or, if you like to plan ahead then the next time you have a BBQ roast a few extra ears of corn so you can freeze them for when you get a hankering for roasted corn soup and don't have time to fire up the grill.  Don't forget to freeze the shucked roasting ears too, they'll add a ton of flavor to the soup.

When the roasting ears are roasted and shucked you can get the soup base started.  Place the chicken in 6 cups of water and cook gently over a medium heat.  When the chicken about finished remove the roasting ears and add the celery and the kernels of corn and spices.  Cook another 10 minutes until the celery is tender.  Serve hot with a squeeze of lemon.  Garnish with cilantro and tortilla strips.  Enjoy!