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Creamy and loaded with flavor, this chicken corn soup is packed with vegetables and cooks up fast and easy for a delicious meal any day of the week. This soup is perfect to add to your list of meals to make for your next meal prep day.If you prefer a vegetarian version try my basic corn soup recipe.
Chicken Corn Soup
If you enjoy corn especially creamed corn, then this is a soup for you. Basic ingredients that whip up into a creamy thick soup filled with vegetables make this a hearty meal. With the addition of chicken giving this soup some satisfying protein you will stay full for longer.
Karlynn’s Tip
If you prefer cream corn and more sweetness, then you can add 1 cup whole kernel corn and two tins of creamed corn. Feel free to play around with the amounts of corn to adjust to your liking! That’s the beauty of such an easy recipe like this.
What Kind of Corn Should I Use?
This recipe calls for 2 cups whole kernel corn and 398 ml cream-style corn but you can change this to suit your tastes. There are several kinds of whole kernel corn available like Mexican-style corn medley with corn, red bell peppers, and Chile peppers that would add a nice flavor to this soup! You can also try crisp white canned corn to add a little more crisp texture to this soup.
How To Make This Soup
- Combine the onions, celery, carrots, and butter in a large stock pot. Sauté until the vegetables are softened. Add in the garlic and parsley, sauté until fragrant, around 2 minutes. Sprinkle the parsley and thyme over the vegetables and mix in.
- Sprinkle the flour over the vegetables, stirring into the butter. Cook for 2 minutes until the flour smells nutty and is slightly browned.
- Whisk in the chicken broth, making sure there are no lumps. Add in the corn, creamed corn, potatoes, and then salt and pepper to taste.
- Simmer on low and cook until the potatoes are tender and falling apart. Stir in the cream, whisking to ensure there are no lumps. Add in the cooked chicken. Cook for another 2-3 minutes.
- Serve in large bowls and top with minced green onions if desired.
How to Store Leftovers
This is a partially cream-based soup, so it is best eaten within a few days of making it. Store this in the fridge in an airtight container for up to 4 days. If you want to freeze it, read my post on how to freeze cream soups. To reheat, simply heat up slowly, whisking to help the dairy fats incorporate back into the soup.
Happy Cooking
Love,
Karlynn
More Great Soups
Chicken Corn Soup
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Course
- Soup
- Cuisine
- American
- Servings
- 8
- Calories
- 282
- Author
- Karlynn Johnston
Ingredients
- 3 cups chopped cooked chicken
- 1 medium white onion chopped
- 1 cup diced celery
- 1 cup diced carrots
- 3 tablespoons butter
- 1 tablespoon minced garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole kernel corn fresh or frozen
- one 398 ml can cream style corn
- 1 large Russet potato cubed in small pieces
- 1/2 cup heavy cream
- salt and pepper to taste
- minced green onions for topping
Instructions
- In a large stockpot over medium heat, combine the onions, celery, carrots, and butter. Sauté until the vegetables are softened. Add in the garlic and parsley, sauté until fragrant, around 2 minutes. Sprinkle the parsley and thyme over the vegetables and mix in.
- Sprinkle the flour over the vegetables, stirring into the butter. Cook for 2 minutes until the flour smells nutty and is slightly browned.
- Slowly whisk in the chicken broth, making sure there are no lumps. Add in the corn, creamed corn, potatoes, and then salt and pepper to taste.
- Bring to a low simmer and cook until the potatoes are tender and falling apart. Stir in the cream, whisking to ensure there are no lumps. Add in the cooked chicken. Cook for another 2-3 minutes.
- Remove from the stove and ladle into bowls to serve. Top with minced green onions if desired.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Pam says
Thank you for posting this delicious recipe. I made it today as per the recipe with 1 exception I used organic oat flour that I ground with my magic bullet . I added 4 Tbsp of oat flour and it thickened it nicely. I will be making it again