Creamy Chicken And Corn Soup Recipe

This velvety, rich Creamy Chicken And Corn Soup is made with tender shredded chicken and sweet creamed corn, ready in 30 minutes. Swirling the heavy cream into the simmering golden broth creates an incredibly luscious texture. I always keep a few cans of corn in my pantry just to make this.

Why This Classic Works

I used to buy canned chicken and corn soup whenever I needed a quick comfort meal. I quickly learned that making it from scratch yields a far superior flavor with barely any extra effort.

The secret is using a combination of whole corn kernels and creamed corn. This gives the broth a naturally thick texture while providing a satisfying pop of sweetness in every spoonful.

Jump to Recipe

Creamy Chicken And Corn Soup Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 can (14.75 oz) creamed corn
• 1 can (15 oz) whole kernel corn, drained
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced

How To Make Creamy Chicken And Corn Soup

1. 1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat, then cook the chopped onion and garlic until soft and fragrant, about 4 minutes.
2. 2. Build the broth: Pour in the chicken broth, creamed corn, and whole kernel corn before bringing the mixture to a gentle simmer.
3. 3. Add the chicken: Stir in the shredded chicken, salt, and black pepper, letting it cook for another 5 minutes to warm through.
4. 4. Thicken the soup: Stir the cornstarch slurry into the pot and let it simmer for 3 minutes until the broth thickens noticeably.
5. 5. Make it creamy: Remove the pot from the heat and stir in the heavy cream, then garnish with sliced green onions before serving.

Recipe Tips

• Use rotisserie chicken: Grabbing a pre-cooked chicken from the store saves time and adds a wonderful roasted depth to the broth.
• Control the thickness: If you prefer a thinner soup, skip the cornstarch slurry or add an extra splash of broth at the end.
• Don’t boil the cream: Always add your heavy cream after removing the pot from the heat to prevent the dairy from splitting.

What To Serve With Creamy Chicken And Corn Soup

A warm, crusty baguette or garlic bread is perfect for dipping into the rich, sweet broth. You can also pair it with a crisp green salad tossed in a sharp vinaigrette to cut through the richness.

How To Store

Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat so the cream does not curdle. Freezing is not recommended because the dairy can separate when thawed.

FAQs

Can I use fresh corn instead of canned?

Yes, you can use fresh corn kernels sliced right off the cob. You will need to pulse half of them in a blender to replicate the texture of creamed corn.

Can I make this dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. It will slightly alter the flavor but remains delicious.

What if I don’t have cooked chicken?

You can boil two raw chicken breasts directly in the broth until cooked through. Remove them, shred with two forks, and return the meat to the pot.

Nutrition

• Calories: 280 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 890mg
• Total Carbohydrate: 22g
• Protein: 18g

Try More Recipes:

• Cheesy Southwest Chicken Tortilla Soup Recipe
• Vietnamese Chicken Meatball Soup Recipe
• Lemony Chicken Feta Meatball Soup Recipe