Creamy Chicken Sweetcorn Soup Recipes

LUSCIOUS CREAMY CHICKEN CORN SOUP RECIPE

Steps:

• In a large pan, cook the chicken cubes on medium high heat for 5 mins.
• Add salt, pepper and crushed chillies and allow to simmer on medium for 5 minutes. Turn off the heat and set the chicken aside until required.
• In a separate pot, allow onions, garlic and ginger to simmer on low to medium heat for 5 minutes until golden brown.
• Take the cream of mushroom or cream of chicken soup and mix this with two and half cups of warm water. Mix this until the soup is completely dissolved and there are no clumps.
• Add fresh cream to the onions. Once fresh cream is added, stir continuously to avoid the pot from burning. Then add the soup mixture and stir for 5 mins.
• Mix both chicken and vegetable stock gel cups into the creamy mixture and stir until combined.
• At this point, the soup will already be thickened up, then add the sweetcorn kernels and stir though thoroughly for 5 mins on medium heat.
• Lastly, add chopped coriander leaves. Continue to stir for 5 minutes then turn off the flame.
• Allow soup to cool off and add the juice of half a lemon and stir through one last time and serve.

CREAMY CHICKEN & SWEETCORN SOUP

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
• Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

CREAMY CHICKEN & CORN SOUP

Steps:

• Heat dressing in medium saucepan on medium-high heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Add broth and adobo seasoning; stir until blended. Stir in corn and chicken; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
• Sprinkle with parsley. Serve with crackers.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHICKEN AND SWEETCORN SOUP

Steps:

• Boil water.
• Add creamed style corn and add the dissolved chicken stock and stir.
• Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
• Bring back to the boil.
• Take the soup off the element and let it cool for 15 seconds.
• Slowly add the beaten egg in a thin stream whilst stirring all the time.
• Add salt and pepper to taste.
• Serve in soup bowls and sprinkle with spring onions.

SAVORY CREAM OF CHICKEN SOUP

Steps:

• Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and bacon. Cook and stir until chicken is browned on all sides, 5 to 7 minutes.
• Add stock and white wine. Lower heat and simmer for 15 minutes. Remove chicken to a plate. Strain liquid into a bowl and separate onion and bacon.
• Return onion and bacon to the pot. Add butter and melt over medium heat. When butter bubbles, whisk in flour. Cook and stir until flour takes on a little color, 3 to 4 minutes. Whisk in reserved chicken stock. Simmer for 5 minutes.
• While the soup is simmering, shred chicken with your hands.
• Remove soup from the heat and puree with an immersion blender until smooth. Whisk in cream. Stir in chicken.