The start of September brings us deep into corn season and the beginning of collard green season. So we’re using both to create a Southern-style Chicken Corn & Collard Soup. The sweet corn stock plays beautifully with the tanginess of the buttermilk. The chicken and the greens add a savory depth to the soup. The soups is made extra wonderful if it is garnished with popcorn, cornbread, molasses, or hot-pepper vinegar.
Anson Mills grits, onion, garlic, corn stock, sweet corn, collard greens, buttermilk, chicken, salt, pepper, vegetable oil.