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Recipe compliments of www.ITISAKEEPER.com

A bowl of creamy Chicken Corn Soup topped with shredded cheese, bacon bits, and chopped herbs, with a striped cloth and two spoons in the background.

Creamy Chicken Corn Soup

4.89 from 26 votes
Creamy Chicken Corn Soup is one of my favorites for a rainy fall day. It's packed full of chicken, corn, potatoes and broth, making it the perfect comfort soup.
Prep Time : 5 minutes
Cook Time : 30 minutes
Total Time : 35 minutes
Servings: 5 people
Course: Soup
Calories: 853kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 2 Tablespoons Vegetable oil
  • ½ pound Bacon, diced
  • 1 pound Boneless skinless chicken breast, cut into 1 inch pieces
  • 3 teaspoons All Purpose Seasoning Blend, divided
  • ½ cup Onion, chopped
  • ½ cup Celery, diced
  • ½ cup Carrots, diced
  • ¼ cup Red bell pepper, chopped
  • 2 Tablespoons Flour
  • 4 cups Half and half
  • 2 Red skin potatoes, diced
  • 4 cups Frozen corn, divided
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • In a large soup pot, heat vegetable oil over medium high heat.
  • Add bacon and cook bacon until crisp, about 5 minutes.
  • Drain fat, leaving 2 Tablespoons of bacon fat in the pan.
  • Season chicken with 1 teaspoon All Purpose Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
  • Remove chicken from pot.
  • Add onion, celery, carrots and peppers and season with 1 teaspoon All Purpose Seasoning; Sauté for 2 minutes, or until tender.
  • Stir in flour and cook for 30 seconds.
  • Add half and half, chicken, potatoes and remaining teaspoon of All Purpose Seasoning.
  • Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
  • Meanwhile, puree 2 cups of corn in blender.
  • When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
  • Allow to simmer for 5 minutes.
  • Top with remaining bacon and shredded cheese.

Christina's Notes

  • Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
  • Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
  • Heat: Red Pepper flakes or chilies can add a little kick.
  • Variation tip: Purchase pre-cut veggies from the grocery store to save prep time.  Most grocery stores have them in the produce department or in the freezer section.
  • Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon.  There’s so much flavor, you won’t even miss it.

MY NOTES