The beauty of this recipe is that you can put it together in five minutes or less, if you have a good can-opener! However, my family won't eat it unless I freshen it up a bit. You can do this while the bulk of the ingredients are already in the pot on the stove. It takes very litte time to strip an ear or two of corn - and fresh does taste better than canned. If you have some left-over chicken roasted or baked, or even poached, it will most certainly taste better than canned. If you happen to have frozen your very own chicken stock or broth and are generous enought to use it, you'll be in gourmet territory. Just substitute any or all of these fresh elements for the canned ones while the pot is already simmering. If there's time, you could even flash-fry a cut-up skinless, boneless chicken breast and dump it in. Whether or not you have made thse "improvements", do add some garlic squeezed in your garlic press, some lemon or lime juice if you have either of these fruits lying around (don't bother with the b ottled kind), and chop a handful of parsley or cilantro and /or scallions if available. Spice it up with fresh chilis or a pinch or two of cayenne pepper if your crowd likes it. Now - you've got a soup no one could sneeze at, and you got there easily, knowing that you could do it all with cans if you wanted to!Thanks to Terryn for helping me con myself into cooking when I was really too tired!!
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The beauty of this recipe is that you can put it together in five minutes or less, if you have...