This summery soup calls for the kernels and cobs (don't worry¿you'll remove the cobs before serving!) to give the broth a slightly sweet, more intense corn flavor.



  • 1 cup packaged biscuit mix

  • ¼ cup shredded cheddar cheese (1 ounce)

  • 1 green onions, sliced (1 cup)

  • 1 32 ounce reduced-sodium chicken broth

  • 2 ears fresh sweet corn, husks and silks removed

  • 1 small zucchini, sliced (1 cup)

  • 1 cup chopped cooked chicken

  • bottled hot pepper sauce


  • Preheat oven to 375°F. In a medium mixing bowl combine the biscuit mix, cheese, 1/4 cup of the green onions, and 1/3 cup broth until combined. Drop dough into 4 mounds on an ungreased baking sheet. Bake for 15 minutes or until golden.

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  • Meanwhile, pour remaining broth into a large saucepan. Cut kernels from corn cobs and add kernels and cobs to broth. Add remaining green onions, zucchini, and chicken. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until vegetables are tender. Remove and discard cobs. Season with a few dashes hot pepper sauce. Serve with biscuits.

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We call for cheddar cheese for these biscuits, but you could swap in Swiss or Parmesan.

Nutrition Facts

292 calories, 10 g fat (4 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 39 mg cholesterol, 998 mg sodium, 31 g carbohydrates, 2 g fiber, 8 g sugar, 20 g protein.

Reviews (1)

1 Ratings
  • 0 Rating Star 1
bhg can be hit or miss, but this was a hit.  i finally succumbed into buying a corn peeler gadget which actually works beautifully and fresh corn makes all the difference.  i also used jane zimmerman's roast chicken recipe which probably added to the end result.  my kid loved the biscuits.