Creamy Chicken Corn Soup
This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6
- Category: Dinner
- Method: Stovetop
Ingredients
- 3 Tbsp. butter
- 1 onion – diced
- 1 red or orange bell pepper, diced
- 2-3 garlic cloves, minced
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- ½ tsp. Ground, dry mustard
- 1/2 teaspoon paprika
- 1 tsp. salt, or to taste
- 1/2 tsp. pepper, or to taste
- 3 Tbsp. flour
- About 2-3 cups cooked, diced or shredded chicken (I use about ½ cooked chicken)
- About 2 cups corn, I use fresh off the cob when I can (leftover is fine!) but frozen or drained canned will work
- 4 small or 3 medium potatoes – diced
- 4 cups or 1 quart of unsalted chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- Optional – 1/2 lb. bacon, green onions
Instructions
- Add the butter to the bottom of a stock pot and once melted, add the onion, pepper and garlic. Cook until softened, about 5-7 minutes
- Next, add the spices, seasoning and flour and cook for 3 minutes.
- Then, add the chicken, corn, and potatoes and give the mixture a toss.
- Quickly add the chicken stock, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.
- Cook for about 20 minutes until the potatoes are soft.
- Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!
- Simmer until ready to serve or serve immediately!
- Bacon strongly recommended!
Notes
You can easily double or triple the recipe and freeze for 3-6 months. Keeps in the fridge for 3-4 days.
Find it online: https://www.missallieskitchen.com/creamy-chicken-corn-soup/
