10 cups Chicken broth*
2 Tbsp. Oil
1 can Cream of Chicken soup OR Cream of Mushroom
1 – 1 1/4 cup **Masa Harina, for thickening
6 cans Corn, drained
Salt, Pepper, Accent; to taste
1 can Coconut milk
To make the chicken stock/broth, start by cooking the thigh pieces. Add 1 whole onion, chopped; 2 Tbsp. garlic powder, 2 tsp. salt, 1 tsp. black pepper, and 1 tsp. accent. Add enough water to cover the chicken. Bring this to a boil, removing any scrum that floats to the top. Reduce the heat to medium-low and cook covered until chicken is done. Allow to cool completely! Remove chicken pieces and shred or chop, set aside. Place broth the chicken and broth in refrigerator overnight. The next day, remove the fat that solidified on top. You can now use this when a recipe calls for chicken broth.
When ready to make corn soup, In a large pot, heat the oil and add as much of the reserved chopped chicken as you’d like. Fry this for about 5 minutes.
Add 8 cups of chicken broth and the cream soup. Allow to heat up. Using the reserved 2 cups broth, combine this in a small bowl with the Masa harina. Add the masa/broth mixture to the pot and whisk so it doesn’t get lumpy. Add the drained cans of corn. Taste and season as needed. Heat through and then add the coconut milk. Heat through again and then remove from heat. DO NOT allow coconut milk to boil.