Last Updated on 16 March, 2026 by Elby | The Tasteful Pantry
Creamy chicken and corn soup is a recipe that is rich and hearty and perfect for a cosy night in. 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.
More Delicious Soups
- Potato with Caramelised Onion
- Chicken Chilli Soup
- Asian Chicken and Corn
- Tomato, Bacon and Bean
- Spicy Thai Pumpkin
How to make the Creamy Chicken and Corn Soup
- 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 chicken and corn 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 and More
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Creamy Chicken and Corn Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 15 grams unsalted butter
- 1 red onion - finely diced
- 1 clove garlic - minced or finely chopped
- 375 grams potatoes - peeled and diced (no bigger than 1cm cubes)
- 150 grams fresh corn - cut from the cob, approx. 1-2 cobs (or 1 can corn kernels, drained)
- 750 ml stock - chicken or vegetable, salt-reduced
- 220 grams creamed corn
- 300 grams cooked chicken - diced
- ¾ cup cream - thickened
- salt and pepper - to taste
- shallots - thinly sliced (optional)
Instructions
- 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 salt and pepper.
- Serve topped with shallots.
Nutrition
*Nutrition and calorie figures are estimates only.
