Junes seasonal recipe was created for one of those wonderful rain storms that we can get through out the Spring.... and this recipe would be perfect!

We used the light and refreshing White Balsamic Vinegar with Pear and corn for this recipe, as it will soon be in season and will be really cheap at stores and the Farmers Markets.

Bon Appetite!

Pastamore: Chicken Corn Soup
Serves 3-4

Ingredients:

3 - ears of corn

.75-1 lb - chicken breast

4 cups - vegetable or chicken broth

1 tbsp - Pastamore White Balsamic Vinegar with Pear

1/4 tsp - oregano

1/4 tsp - red peppers flakes

1/8 tsp - smoked paprika

2 - bay leafs

To taste - salt and black pepper

Directions:

1. Remove husks and stalks from corn, and rinse to remove any excess strands.  Over a large bowl, hold the corn vertically while using a sharp knife to remove the kernels. Cut the corn cobs in half and reserve. 

2. Heat a large pot on the stove over high heat. Add the vegetable broth, corn cobs, and spices.  Bring to a boil and reduce to a simmer.  Cook for 5 minutes, then add the corn kernels and cook for 10 minutes. 

3. Chop the chicken breasts into bite sized pieces.  Heat a frying pan on the stove over medium/medium-high heat. Once hot, lightly oil the pan and quickly sear the chicken. 

4. Remove the corn cobs and bay leafs and pour the soup into a blender or food processor along with the Pastamore White Balsamic Vinegar with Pear. Mix on high for 1 minute.  Strain the soup with a fine colander while pouring it back into the pot. 

5. Add the chicken to the soup, bring to a boil and reduce to a simmer.  Cook until chicken reaches 165 degrees F.

6.  Garnish with oregano and serve.