Quick Chicken and Corn Soup

    30 minutes

    I'm always looking for new ways to use up leftover chicken from the roast and came up with this super easy chicken and corn soup using tinned creamed corn.


    Queensland, Australia
    7 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 spring onions, sliced
    • 1 green capsicum, diced
    • 250g red potatoes, unpeeled and diced
    • 1/4 cup plain flour
    • 1 cup chicken stock
    • salt, to taste
    • pinch cayenne
    • pinch dried thyme
    • 1 cup water
    • 1 (420g) tin creamed corn
    • 1 1/2 cups cooked chicken, diced
    • 1/2 cup light thickened cream

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a saucepan, heat the oil then add spring onions, capsicum and potatoes. Cook 5 minutes. Add flour and stir well.
    2. Pour in stock, add salt if necessary, cayenne, thyme and water. Bring to a simmer, cover and cook 5 minutes or until potatoes are tender.
    3. Stir in creamed corn, chicken and cream. Reheat to a simmer and serve!

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