Creamy Chicken and Corn Soup
Creamy Chicken and Corn Soup is rich and hearty and perfect on a cold night. As the weather turns cooler, there’s nothing quite like a warm, creamy soup to fill the belly. Combining the sweetness of fresh corn, the heartiness of potatoes, and the richness of thickened cream, this soup is sure to please most tastebuds. For a vegetarian version, try my Potato with Caramelised Onion Soup. Also, try my Asian Chicken & Corn Soup for a lighter version.
Ingredients:
- Unsalted butter: Adds a smooth, rich base to the soup.
- Red onion: Provides a subtle sweetness that complements the corn.
- Garlic: Infuses the soup with a fragrant aroma, while also adding to the flavour.
- Potatoes: Adds heartiness and thickens the soup. They should be no bigger then 1cm cubes, so they start to breakdown into the soup.
- Fresh corn cut from the cob: Brings a natural sweetness and texture.
- Chicken or vegetable stock: Forms the flavourful base of the soup.
- Creamed corn: Enhances the creaminess and depth of corn flavour.
- Cooked chicken: Adds protein and makes the soup more filling. Also a great way to use up leftover chicken.
- Thickened cream: Creates a luscious, velvety texture.
- Pepper: Adds a touch of spice to balance the sweetness.
- Green onions: Provides a fresh, crisp garnish.
Method:
- Sauté the Aromatics: Melt the butter and cook the onion and garlic until softened and fragrant.
- Cook the Potatoes and Corn: Add the diced potatoes and brown before adding the fresh corn. Pour in the stock, bringing the mixture to a boil. Reduce the heat and simmer until the potatoes begin to breakdown.
- Incorporate the Creamed Corn, Chicken and Cream: Stir in the creamed corn, chicken and cream until heated through and the mixture has thickened slightly.
- Season: Finish off with a touch of pepper to suit your taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with thinly sliced green onions. Serve hot, with crusty bread on the side if desired.
This Creamy Chicken and Corn soup is perfect for a cosy dinner at home. The combination of tender chicken, sweet corn, and creamy potatoes creates a dish that’s both satisfying and nourishing. Enjoy it as a hearty lunch, a light dinner, or whenever you need a comforting meal in a bowl.
Feedback & More
Did you try the Creamy Chicken and Corn Soup? Let me know in the comments below. Cheers, Elby!
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Creamy Chicken and Corn Soup
Rich and hearty, this creamy soup is full of flavour and so easy to make.
6
servings10
minutes30
minutes40
minutesStop your screen from going to sleep
Ingredients
15 grams unsalted butter
1 red onion, finely diced
1 clove garlic, finely diced
375 grams potatoes, peeled and diced (no bigger than 1cm cubes)
150 grams fresh corn (cut from the cob – approximately 1-2 cobs)
3 cups chicken or vegetable stock
220 grams creamed corn
300 grams cooked chicken, diced (approximately 2 cups)
¾ cup thickened cream
pepper, to taste
green onions, thinly sliced (optional)
Directions
- Heat the butter in a large saucepan and cook the onion and garlic for 2 minutes.
- Add the potatoes and stir until browned. Then add the fresh corn and cook for a further minute.
- Add the stock, bring to the boil, cover and simmer for 15 minutes or until the potatoes are soft and starting to break down.
- Stir in the creamed corn, chicken and cream. Simmer until slightly thickened and season with pepper.
- Serve topped with green onions.
Potato & Caramelised Onion Soup
Cooks in 40 minutesDifficulty: EasyThis is a creamy potato soup that does not require any blending. The caramelised onion topping adds a nice sweetness and extra texture to the soup.
Asian Chicken & Corn Soup
Cooks in 25 minutesDifficulty: EasyThis Asian-style soup is warming, healthy and full of flavour. Serve it as an appetiser or try it for the main course with some crusty bread.
