Creamed Corn and Chicken Soup

Creamed Corn and Chicken Soup


2 people made this

This is my favourite chicken and corn soup recipe. It's a little more difficult to make than other recipes, but it's worth it!

chorazy Queensland, Australia

Serves: 6 

  • 20g butter
  • 1tpsp olive oil
  • 500g chicken thigh/breast
  • 2 garlic cloves chopped small
  • 1 leek (no green bit) chopped
  • 1 large celery stalk chopped
  • 1 bay leaf (optional) whole
  • ½ tsp thyme
  • 1litre (4 cups) chicken stock
  • 60ml (1/4cup) white wine
  • 550g corn kernels (canned)
  • 2 medium potatoes (eg: russet) cut into 1cm cubes
  • 1 cup fresh (not thickened) cream
  • chives, to garnish

Preparation:20min  ›  Cook:1hour30min  ›  Extra time:10min  ›  Ready in:2hours 

  1. Melt butter and oil in large saucepan (not frypan) or pot over high heat
  2. Cook chicken in batches until lightly golden and just cooked through
  3. Place chicken in bowl, cover and refrigerate until needed
  4. Reduce heat to medium
  5. Stir in garlic, leek, celery, bay leaf, thyme
  6. Cook until leek softens but do not allow garlic to burn (tip reduce heat to medium low instead of medium and cover saucepan with lid to help leek soften and avoid burning garlic)
  7. Add the stock, wine and 1½-2 cups of hot water (freshly boiled) and stir
  8. Scrape up any sediment stuck to bottom of pan during stiring
  9. Add corn and potato and bring to boil
  10. Reduce heat and simmer for 1-1½ hours skimming any ‘scum’ off the surface during this time
  11. Cool to eating temperature
  12. Remove bay leaf and puree soup in blender (tip do this in batches, stirring blends together as you go – it makes a more consistent creamier soup)
  13. Return soup to CLEAN saucepan/pot on low heat
  14. Stir through cream and chicken
  15. Heat until heated through but do not boil (simmering is OK, but try and avoid as it can spoil the flavour or ruin the consistency).
  16. Drizzle with extra cream and garnish with chives to serve

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