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Main ingredients
Recipe type
- Soup (951)
Other
- Chicken Soup (107)
- Creamy Chicken (36)
- Chicken and Corn Soup (10)
- Corn (154)
- Corn Soup (25)
- Chicken Breasts (929)
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Creamy Chicken and Corn Soup
This hearty soup tastes really creamy, yet it doesn't contain any cream! Made with cooked chicken and fresh corn and potatoes, with a garnish of grilled bacon, it's substantial enough for lunch, served with crusty wholemeal bread.
Ready in 50 minutes
Ingredients
- 3 fresh corn cobs
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 2 medium potatoes, peeled and diced
- 2 cups reduced-salt chicken stock
- 2 cups low-fat milk
- 250 g cooked chicken breast meat, skinned and finely chopped
- 2 teaspoons chopped fresh tarragon
- pepper to taste
- 2 rashers smoked shortcut rindless bacon, trimmed of visible fat, to garnish
- fresh tarragon leaves to garnish
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Preparation method
Prep: 25 minutes | Cook: 25 minutesInstead of bacon, garnish the soup with croutons: cut 50 g crustless wholemeal bread into small cubes and stir in a bowl with 1 tablespoon canola oil. Spread out on a baking tray and bake in a preheated oven at 180°C for 10 minutes or until golden. Toss the baked croutons with 1 teaspoon very finely chopped fresh tarragon, if desired. These baked croutons are far less fatty than croutons fried in oil. For garlic croutons, toss the bread cubes in 1 tablespoon olive oil mixed with a crushed garlic clove before baking them.
HEALTH HINTCorn is a useful source of dietary fibre (important for keeping the digestive system in good working order), and also offers potassium and folate.
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