Introduction

Oh, hello there, friend! Do you ever just crave a hug in a bowl? You know, that warm, comforting feeling that washes over you on a chilly day or when you just need a little bit of sunshine? Well, get ready, because today we’re diving into a recipe that does just that: my absolutely divine Sweet Corn & Chicken Soup. This isn’t just any soup; it’s a creamy, dreamy bowl of pure happiness that’s surprisingly simple to whip up. It tastes like it’s been simmering for hours, but I promise you, it’s a weeknight wonder!

Why You’ll Love This Recipe

Fast: Perfect for those busy evenings when you need a delicious meal without a fuss.
Easy: Seriously, if you can chop a few veggies, you can make this soup. No fancy techniques required!
Giftable: Imagine bottling up this cozy goodness for a friend who’s feeling under the weather or just needs a pick-me-up. They’ll be so touched!
Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this soup. It’s a guaranteed hit for family dinners or potlucks.

Ingredients

Gather ’round, folks! Here’s what you’ll need to make this magic happen:

2 pounds chicken breasts: Diced small so they cook up nice and tender.
4 tablespoons salted butter: The unsalted stuff works too, but salted butter just adds that extra touch of richness!
1 small yellow onion: Finely diced, about 1 cup. This is our flavor base.
3 ribs celery: Also finely diced, about 1 cup. It adds a lovely subtle flavor and a bit of texture.
2 large carrots: Sliced into pretty little rounds, about ¾ cup. For a touch of sweetness and color.
1 tablespoon minced garlic: Because what’s a good soup without garlic?
1 pound Yukon gold potatoes: Peeled and diced into ¼-inch cubes. These get so tender and creamy.
2 cups sweet corn: Fresh, frozen, or canned – whatever you have on hand works beautifully!
½ teaspoon sea salt: To bring out all those wonderful flavors.
¼ teaspoon paprika: Just a pinch for warmth and color.
¼ teaspoon ground black pepper: For a little zing.
4 cups chicken broth: The heart and soul of our soup!
1 cup heavy cream: For that luscious, velvety texture we all crave.
¼ cup all-purpose flour: This is our secret weapon for a perfectly thickened soup.

Optional Toppings:

Cheddar cheese: Shredded, of course!
Green onions: Chopped, for a fresh bite.
Chives: Finely snipped, for a delicate oniony flavor.

How to Make It

Alright, let’s get our aprons on and make some soup! It’s as easy as 1, 2, 3…

Melt the butter: Grab your favorite large pot or Dutch oven and melt the butter over medium heat. Get ready for that glorious aroma!
Sauté the veggies: Toss in your diced onion, celery, and carrots. Let them soften up nicely, which usually takes about 8-10 minutes. You want them tender, not mushy.
Add the garlic: Stir in that minced garlic and cook for just 1 minute more until you can really smell it. Oh, that’s the good stuff!
Brown the chicken: Now, add your diced chicken breasts to the pot. Cook them until they’re nicely browned on all sides. This adds so much flavor!
Bring on the goodness: Stir in your diced potatoes, sweet corn, sea salt, paprika, and black pepper. Give it all a good mix.
Pour in the broth: Add your chicken broth and bring the whole pot to a gentle boil.
Simmer to perfection: Reduce the heat to low, pop on a lid, and let it simmer for about 15-20 minutes. You’ll know it’s ready when those potatoes are fork-tender.
Create the magic thickener: While the soup simmers, grab a small bowl. Whisk together the heavy cream and all-purpose flour until you have a smooth, lump-free mixture. This is what makes our soup so wonderfully creamy!
Thicken it up: Slowly and gradually stir that cream mixture into the simmering soup. Keep stirring constantly until the soup thickens to your desired consistency. It’s like magic happening right in your pot!
Serve with love: Ladle this beautiful soup into bowls. If you like, sprinkle on some shredded cheddar cheese, chopped green onions, or snipped chives. Enjoy every single spoonful!

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to play around! Here are a few ideas:

Chicken: No chicken breasts? No problem! Cooked rotisserie chicken or even leftover cooked turkey works beautifully. Just add it in at the end to warm through.
Veggies: Feel free to add other favorites like peas, corn (if you didn’t use 2 cups already!), or even a handful of spinach stirred in at the very end.
Creaminess: If you’re not a fan of heavy cream, half-and-half or even evaporated milk can be used, though the soup might be a little less rich.
Spices: A pinch of thyme or a bay leaf simmered in the broth adds another layer of flavor.

Tips for Success

Let’s make sure this soup is absolutely perfect for you!

Dice your veggies evenly: This ensures they all cook at the same rate. Aim for uniform pieces!
Don’t skip browning the chicken: It adds a depth of flavor that you just can’t get otherwise.
Whisk the cream and flour well: Nobody likes flour lumps! Make sure it’s completely smooth before adding it to the soup.
Prep ahead: You can chop all your vegetables a day in advance and store them in airtight containers in the refrigerator. This makes getting dinner on the table even faster!
Taste and adjust: Always taste your soup before serving and add more salt or pepper if needed.

How to Store It

Leftovers are the best, aren’t they? This soup keeps wonderfully!

In the Refrigerator: Once cooled, store the soup in an airtight container in the fridge for up to 3-4 days.
Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally, or pop it in the microwave. You might need to add a splash more broth or cream if it has thickened too much.
Freezing: While this soup freezes reasonably well, the creamy texture can sometimes change slightly upon thawing. If you plan to freeze it, I recommend freezing it before you add the cream and flour mixture. Thaw, reheat, and then add the cream and flour mixture to thicken.

FAQs

Q: Can I make this soup vegetarian?
A: Absolutely! Omit the chicken and use vegetable broth instead. You might want to add some extra hearty vegetables like mushrooms or zucchini for more substance.
Q: How do I make this soup thicker if I want it richer?
A: You can easily make a thicker soup by increasing the amount of flour and cream slightly in step 8, or by letting it simmer uncovered for a few extra minutes at the end to reduce.
Q: My potatoes are still hard, what did I do wrong?
A: Make sure your heat is on a gentle simmer, not a rolling boil, once you add the broth. Also, ensure your potato cubes are roughly the same size so they cook evenly.

There you have it, my friends! A bowl of pure comfort that’s ready to warm you from the inside out. Happy cooking!

Sweet Corn & Chicken Soup

A creamy, dreamy, and comforting sweet corn and chicken soup that's surprisingly simple to make and perfect for a chilly day or when you need a little sunshine in a bowl.

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Prep Time 15

Cook Time 40

Servings 6

Equipment

Large pot or Dutch oven
Small bowl

Ingredients

Main ingredients

2 pounds chicken breasts Diced small
4 tablespoons salted butter
1 small yellow onion Finely diced, about 1 cup
3 ribs celery Finely diced, about 1 cup
2 large carrots Sliced into rounds, about ¾ cup
1 tablespoon minced garlic
1 pound Yukon gold potatoes Peeled and diced into ¼-inch cubes
2 cups sweet corn Fresh, frozen, or canned
0.5 teaspoon sea salt
0.25 teaspoon paprika
0.25 teaspoon ground black pepper
4 cups chicken broth
1 cup heavy cream
0.25 cup all-purpose flour

Instructions

Melt the butter in a large pot or Dutch oven over medium heat.
2 pounds chicken breasts
Add diced onion, celery, and carrots. Sauté for 8-10 minutes until tender.
2 pounds chicken breasts
Stir in minced garlic and cook for 1 minute more until fragrant.
2 pounds chicken breasts
Add diced chicken breasts and cook until nicely browned on all sides.
2 pounds chicken breasts
Stir in diced potatoes, sweet corn, sea salt, paprika, and black pepper. Mix well.
2 pounds chicken breasts
Pour in the chicken broth and bring to a gentle boil.
2 pounds chicken breasts
Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
2 pounds chicken breasts
While the soup simmers, whisk together heavy cream and all-purpose flour in a small bowl until smooth.
2 pounds chicken breasts
Gradually stir the cream mixture into the simmering soup, stirring constantly until thickened.
2 pounds chicken breasts
Ladle soup into bowls and serve with optional toppings like shredded cheddar cheese, chopped green onions, or snipped chives.

Notes

Optional Toppings: Cheddar cheese (shredded), Green onions (chopped), Chives (finely snipped).