This Creamy Chicken Corn Soup recipe is packed with ingredients like chicken, corn and potatoes that simmer in a creamy chowder broth.
Get ready to add a new family favorite to your meal rotation with my Creamy Chicken Corn Soup! This baby is packed with tender chicken, sweet corn, and hearty potatoes, this delightful dish simmers to perfection in a rich, creamy chowder broth. It’s the ultimate comfort food that promises to warm you up from the inside out, making it perfect for those busy back-to-school days when you need something quick, nourishing, and oh-so-delicious. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing!
Soup, stew and chili season is among us and while I love a good grilled Venison Backstrap or Venison Burger, but I am incredibly excited for some of my Award Winning Venison Chili, some Ham and Bean Soup and of course our family favorite Venison Stew.
Here’s a pro tip for all the super moms out there: double or even triple this recipe! This soup freezes beautifully, so you can stock up and have a homemade meal ready to go all winter long. I’m doing that now before we have another baby in November. Imagine the convenience of pulling out a batch of this creamy, flavor packed goodness on a chilly evening after a hectic day. With just a quick reheat, you’ll have a comforting, home-cooked meal that feels like a warm hug in a bowl. Trust me, your future self will thank you!
INGREDIENTS & KITCHEN TOOLS
- Butter
- Onion
- Red or orange bell pepper
- Garlic cloves
- Thyme
- Garlic powder
- Ground, dry mustard
- Paprika
- Salt
- Black or white pepper
- Flour
- Cooked, diced or shredded chicken (chicken breast, chicken thighs, or both work well for this recipe)
- Fresh corn, I use fresh off the cob when I can (leftover is fine!) but frozen corn kernels or drained canned corn will work
- Potatoes
- Unsalted chicken stock
- Whole milk
- Heavy cream
- Optional – 1/2 lb. bacon, green/spring onions
Kitchen Tools:
For this recipe, you’re going to need a large soup pot. A large cutting board and knife to chop your chicken and vegetables. Most importantly a blender or an immersion blender.
STEP BY STEP
Step 1: 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
Step 2: Next, add the spices, seasoning and flour and cook for 3 minutes.
Step 3: Then, add the chicken, corn, and potatoes and give the mixture a toss.
Step 4: Quickly add the chicken broth, milk and cream before the flour burns. Stir well, scraping bits off the bottom of the pan.
Step 5: Once your soup comes to a boil, cook for about 20 minutes until the potatoes are soft.
Step 6: Blend half of the soup in a blender or with an immersion blender. If you have an immersion, use it! Makes life easy!
Step 7: Simmer until ready to serve or serve immediately!
Step 8: Bacon strongly recommended!
HOW TO SERVE
This soup is so easy to serve up. I highly recommend topping with some fresh chopped green onions and some crispy bacon to take it to the next level.
STORING AND REHEATING
You can easily double or triple this recipe to freeze. But if you just have some leftovers, make sure you cool completely and store in an airtight container for 3-5 days in the refrigerator. To freeze, let cool completely, portion out into quart sized ziplock bags, label and freeze flat (this is key for storing). Once frozen, place into gallon sized ziplock bags and store in the freezer. To thaw, take out of the freezer and place in the fridge overnight or place in cool water for an hour.
OTHER COZY SOUP RECIPES YOU’RE GOING TO LOVE
- The Best Ham And Bean Soup (Stovetop, Campfire Kettle Or Slow Cooker)
- Easy Slow Cooker Chicken Tortilla Soup
- Venison Vegetable Soup
- Shepherd’s Pie Soup
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 1x
- 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.
