Preparation

• In a deep saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat.
• Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered.
• Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day. Drain chicken and shred into a bowl.
• Add dill, chives, and salt and pepper to taste and toss to combine well.
• Peel potatoes and cut into 1/2-inch pieces.
• In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.
• Discard cobs and in a blender puree half of corn mixture in batches until smooth, transferring to a bowl.
• Stir in remaining corn mixture, cayenne, and salt to taste.
• Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
• Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
• Divide soup among 4 bowls and mound chicken in center.
• Makes about 9 cups of soup and chicken, serving 4 as a main course.