Chicken and Corn Soup with Chile-Mint Salsa

Chicken and Corn Soup with Chile-Mint Salsa
Photo by Jason Lowe

Ingredients

  • 2 teaspoons kosher salt
  • 3 bay leaves
  • 4 ears corn
  • 1 3-4-pound whole chicken
  • 2 cloves garlic
  • 4 jalapeños
  • Coarse sea salt (such as Maldon)
  • + 13 more ingredients
    • 3 tablespoons olive oil
    • 2 limes
    • 5 whole black peppercorns
    • 1 celery stalk
    • 1 medium carrot
    • 1 head of garlic
    • 3 quarts chicken stock or low-sodium chicken broth
    • 1 medium onion
    • 1 small red onion
    • 1 cup fresh mint leaves
    • 1 teaspoon kosher salt
    • Tortilla chips
    • 1 large tomato

Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds). Make a paste by...

View full recipe at Epicurious

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