1 16-oz Bag Frozen Corn, Thawed (or use 2 cups of fresh corn removed from the cob)
8 Cups Chicken Stock (or you can use broth if you need to - make sure you taste before you salt)
1 Tbsp. Unsalted Butter
1 Medium Onion, Chopped
2 Medium Carrots, Chopped
2 Rib Celery, chopped
2 Cloves Garlic, minced
12 oz. Boneless Skinless Chicken Breasts (about 2) uncooked & cut into ½ inch chunks.
2 Cups Frozen Egg Noodles or Dumplings
Instructions
In your blender, combine 2 cups stock and 2 cups corn and puree until completely smooth. Set aside
In your Dutch Oven, melt the butter and saute the onion, carrots, garlic celery, remaining corn and just a tiny bit of salt until the onions are translucent, but not brown.
Add the remaining broth, Chicken, Noodles, and pureed corn mixture and bring it to a boil.
Reduce to a simmer and cover, cooking until the noodles are cooked through and the chicken is done, about 10-12 minutes.
Taste, season, serve, enjoy!
Recipe by Culinary Musings at http://www.culinarymusings.com/2013/02/pennsylvania-dutch-corn-chicken-soup-with-dumplings/