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.
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).