A grand Southern favorite from four creative, yet underappreciated Georgia cooks.
)whole chicken
1celerystalk
2Tbsp.kosher salt
4earsfresh corn
2cupsbutter beans(from 2 [15-oz.]
cans, drained and rinsed)
1(28-oz.
Credit:Victor Protasio; Food Stylist: Micah Morton; Prop Stylist: Jillian Knox
Add celery stalk and salt.
Bring to a boil over medium high; reduce heat to low.
Carefully transfer chicken from Dutch oven to a cutting board using tongs; reserve stock in Dutch oven.
Using 2 forks, shred meat into bite-size pieces, discarding skin and bones.
Return meat to stock.
Cut kernels from corn, scraping the cobs to obtain as much liquid as possible.
(You should have about 2 cups kernels and liquid.)
Add corn and liquid to stock; stir in beans, tomatoes, onions, okra, and pepper.
Divide soup evenly among 10 bowls; serve immediately.
Adapted with permission fromFour Great Southern Cooks.
