Luscious Creamy Chicken Corn Soup Recipes

CREAMY CHICKEN AND CORN CHOWDER

Steps:

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
• Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
• Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
• Recipe Source: adapted with some changes from BHG

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.

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.