Chicken and corn soup
This Creamy Chicken and Corn Soup recipe is a delicious and easy-to-make dish that is perfect for a cozy night in. Inspired by Asian cuisine, this soup is made with tender chicken pieces, sweet corn kernels, and aromatic spices. The addition of heavy cream creates a rich and velvety texture that is both comforting and satisfying. This recipe takes less than 30 minutes to prepare and is perfect for a quick weeknight dinner. Serve with crusty bread or crackers for a complete meal. With its bold and savory flavors, this creamy chicken and corn soup is sure to become a new favorite in your recipe collection.
Equipment
- large pot
- sharp knife
- Cutting board
- Measuring spoons for measuring the ingredients
- Ladle
- wooden spatula
- Blender/food processor
Ingredients
- boneless chicken
- cron kernels
- onion
- garlic
- heavy cream
- salt and pepper
- butter
- chicken broth
- fresh parsley
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes
- Add the minced garlic and grated ginger and cook for another minute, until fragrant
- Add the chicken pieces to the pot and cook until browned on all sides
- Add the drained corn kernels and stir to combine with the chicken and onion mixture
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for about 10 minutes, until the chicken is cooked through.
- Use an immersion blender or transfer the soup to a blender and blend until smooth
- Return the soup to the pot and stir in the heavy cream. Heat the soup until it is hot but not boiling
- Season the soup with salt and pepper to taste
- Ladle the soup into bowls and garnish with chopped parsley or cilantro, if desired.
Video
Notes
To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking your own chicken breast.
If you don't have heavy cream, you can use half and half or milk instead, but the soup may not be as creamy.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
Garnish the soup with chopped fresh parsley or cilantro for a burst of fresh flavor.
If using a regular blender to puree the soup, make sure to let it cool slightly before blending to prevent the soup from splattering and causing burns.
This recipe can easily be doubled or halved to serve more or fewer people.
Nutrition
Serving: 240ml
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