{"id":104850,"date":"2024-08-26T04:00:00","date_gmt":"2024-08-26T10:00:00","guid":{"rendered":"https:\/\/www.thekitchenmagpie.com\/?p=104850"},"modified":"2024-05-24T11:39:03","modified_gmt":"2024-05-24T17:39:03","slug":"chicken-corn-soup","status":"publish","type":"post","link":"https:\/\/www.thekitchenmagpie.com\/chicken-corn-soup\/","title":{"rendered":"Chicken Corn Soup"},"content":{"rendered":"\n

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<\/a>.<\/p>\n\n\n\n

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Chicken Corn Soup<\/h2>\n\n\n\n

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.<\/p>\n\n\n

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Karlynn’s Tip<\/h2>\n\n\n\n

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.<\/p>\n\n<\/div>

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What Kind of Corn Should I Use?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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How To Make This Soup<\/h2>\n\n\n\n
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  1. Combine<\/strong> the onions, celery, carrots, and butter in a large stock pot. Saut\u00e9 until the vegetables are softened. Add in the garlic and parsley, saut\u00e9 until fragrant, around 2 minutes. Sprinkle the parsley and thyme over the vegetables and mix in.<\/li>\n\n\n\n
  2. Sprinkle<\/strong> the flour over the vegetables, stirring into the butter. Cook for 2 minutes until the flour smells nutty and is slightly browned.<\/li>\n\n\n\n
  3. Whisk <\/strong>in the chicken broth, making sure there are no lumps. Add in the corn, creamed corn, potatoes, and then salt and pepper to taste.<\/li>\n\n\n\n
  4. Simmer<\/strong> 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.<\/li>\n\n\n\n
  5. Serve<\/strong> in large bowls and top with minced green onions if desired.<\/li>\n<\/ol>\n\n\n\n
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    How to Store Leftovers<\/h2>\n\n\n\n

    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.<\/a> To reheat,<\/strong> simply heat up slowly, whisking to help the dairy fats incorporate back into the soup.<\/p>\n\n\n\n

    Happy Cooking<\/p>\n\n\n\n

    Love,<\/p>\n\n\n\n

    Karlynn<\/p>\n\n\n

    More Great Soups<\/h2><\/header>
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    Beefy Pasta Puttanesca Soup<\/a><\/h3>

    Beef Stews & Soups<\/a><\/p><\/div><\/article>

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    Ground Turkey Italian Macaroni Soup<\/a><\/h3>

    Ground Turkey or Chicken<\/a><\/p><\/div><\/article>

    \"\"<\/a><\/div>

    Creamy Split Pea Hamburger Soup<\/a><\/h3>

    Beef Stews & Soups<\/a><\/p><\/div><\/article>

    \"\"<\/a><\/div>

    Chicken Corn Soup<\/a><\/h3>

    Chicken Soups<\/a><\/p><\/div><\/article><\/div><\/section>\n\n

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    Chicken Corn Soup<\/h2>\n\t\t
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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.<\/span><\/div>\n\t\t
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