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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.


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

Nutrition Facts

292 calories; 10 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 39 mg cholesterol; 998 mg sodium. 598 mg potassium; 31 g carbohydrates; 2 g fiber; 8 g sugar; 20 g protein; 0 g trans fatty acid; 482 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 90 mcg folate; 0 mcg vitamin b12; 152 mg calcium; 3 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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.