Easy Chicken and Corn Soup Recipe

Of all the recipes that have graced my kitchen table over the years, there are a select few that feel less like a meal and more like a warm hug in a bowl. This Easy Chicken and Corn Soup is undeniably one of them. I still remember the first time I made it. It was one of those dreary, rain-soaked Tuesday afternoons where the chill seems to seep right into your bones. The kids were restless, my husband was tired from work, and the idea of cooking an elaborate dinner felt exhausting. I needed something simple, something comforting, and something I knew everyone would eat without complaint. I found a version of this recipe scribbled on an old index card from my grandmother and decided to give it a modern, quicker twist. The result was nothing short of miraculous. The aroma alone—a beautiful blend of savory chicken, sweet corn, and gentle herbs—transformed the entire mood of our home. As we all sat around the table, slurping spoonfuls of the creamy, golden broth, the silence was a testament to its success. My youngest, usually a picky eater, asked for a second bowl. My husband looked at me and simply said, “This is a keeper.” And he was right. It has since become our go-to for sick days, celebratory C-grade report cards, post-soccer practice refuels, and any time we just need a dose of uncomplicated comfort. It’s the recipe I share with new parents, friends who are feeling under the weather, and anyone who asks for a foolproof dinner idea. It’s more than just a soup; it’s a bowlful of love, a simple solution to a hectic day, and a guaranteed family favorite.

Ingredients

• 2 tablespoons Olive Oil or Unsalted Butter: This is the base for sautéing your aromatics, creating the first layer of foundational flavor. Butter will add a richer taste, while olive oil is a slightly lighter option.
• 1 large Yellow Onion, finely diced: Provides a sweet, aromatic base that mellows and deepens as it cooks.
• 2 cloves Garlic, minced: Adds a pungent, savory depth. Mince it finely to ensure it disperses evenly throughout the soup.
• 1/4 cup All-Purpose Flour: This is our primary thickening agent, creating a simple roux with the butter and onions to give the soup its wonderfully creamy body.
• 6 cups Low-Sodium Chicken Broth: The heart of the soup. Using a low-sodium version allows you to control the final saltiness. A quality broth, whether homemade or store-bought, makes a significant difference.
• 3 cups Shredded Cooked Chicken: The star protein. A store-bought rotisserie chicken is a fantastic time-saver, but you can use any leftover cooked chicken you have on hand.
• 1 (15-ounce) can Creamed Corn: This is the secret to the soup’s velvety texture and concentrated sweet corn flavor. It adds both sweetness and body.
• 1 (15-ounce) can Whole Kernel Corn, drained: Provides a delightful texture and a sweet pop in every spoonful, contrasting beautifully with the creamed corn.
• 1 cup Half-and-Half or Heavy Cream: Enriches the soup, giving it a luxurious, silky finish. For a lighter version, you can use whole milk, but the creaminess will be less pronounced.
• 1 teaspoon Dried Thyme: Lends a subtle, earthy, and slightly minty note that complements the chicken and corn perfectly.
• Salt and Freshly Ground Black Pepper, to taste: Essential for seasoning. Be sure to taste and adjust at the end of the cooking process.
• 1/4 cup Fresh Parsley, chopped (for garnish): Adds a touch of bright, fresh color and a clean flavor that cuts through the richness of the soup.

Instructions

1. Build the Flavor Base: Place a large pot or Dutch oven over medium heat. Add the olive oil or butter. Once the butter is melted or the oil is shimmering, add the finely diced yellow onion. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent, soft, and fragrant. This step is crucial for developing a sweet, non-astringent onion flavor.
2. Infuse the Garlic: Add the minced garlic to the pot and cook for another minute until it is aromatic. Be careful not to let the garlic brown or burn, as it can become bitter. Stir constantly during this minute.
3. Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 2 minutes. The flour will absorb the fat and coat the vegetables, forming a paste-like substance known as a roux. Cooking the flour taste out is essential for a smooth, non-pasty final soup.
4. Deglaze and Whisk: While whisking constantly, slowly pour in about one cup of the chicken broth. The whisking action is key to preventing lumps. Scrape the bottom of the pot to release any browned bits of onion (this is called deglazing and adds immense flavor). Once the mixture is smooth, gradually whisk in the remaining chicken broth until fully incorporated.
5. Simmer and Combine: Bring the mixture to a gentle simmer. Once it begins to bubble slightly, add the shredded cooked chicken, the can of creamed corn, the drained can of whole kernel corn, and the dried thyme. Stir everything together until well combined.
6. Meld the Flavors: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes. This allows all the flavors to meld together beautifully. The soup will thicken slightly during this time.
7. Add the Creaminess: Turn off the heat. Slowly stir in the half-and-half or heavy cream. It’s important to do this off the heat to prevent the dairy from curdling or separating.
8. Final Seasoning and Serving: Taste the soup and season generously with salt and freshly ground black pepper until it reaches your desired flavor. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.

Nutrition Facts

• Servings: 6-8
• Calories per Serving: Approximately 350-420 kcal (This can vary based on the use of butter vs. oil and half-and-half vs. heavy cream).
• Protein: Around 25g per serving. The chicken is the primary source, making this a satisfying and filling soup that helps with muscle maintenance and satiety.
• Carbohydrates: Approximately 30g per serving. The corn and flour contribute to the carbohydrate count, providing energy.
• Fat: Around 15g per serving. Sourced from the oil/butter and the cream, fat adds to the rich flavor and helps your body absorb vitamins.
• Fiber: Approximately 4g per serving. The corn provides a good amount of dietary fiber, which is important for digestive health.
• Sodium: The sodium content can be controlled by using low-sodium broth and seasoning to taste. As written, it’s significantly lower than many canned soup varieties.

Preparation Time

This recipe is designed for ease and speed, perfect for a busy weeknight. The total time from start to finish is approximately 40 minutes.

• Prep Time: 15 minutes (This includes dicing the onion, mincing the garlic, measuring ingredients, and shredding the rotisserie chicken).
• Cook Time: 25 minutes (This covers the sautéing, simmering, and final finishing of the soup).

How to Serve

This Chicken and Corn Soup is a star on its own, but it truly shines when paired with the right accompaniments and garnishes. Here are some ideas to elevate your soup experience from a simple meal to a memorable feast.

• Toppings and Garnishes:
  • Fresh Herbs: A sprinkle of fresh chives or cilantro in addition to parsley can add another layer of fresh, vibrant flavor.
  • Crunchy Elements: Toasted croutons, crispy fried onions, or even a handful of crumbled crackers or tortilla strips add a delightful textural contrast to the creamy soup.
  • A Touch of Spice: A few dashes of your favorite hot sauce, a pinch of red pepper flakes, or some thinly sliced jalapeños can provide a welcome kick of heat.
  • Extra Creaminess: A dollop of sour cream or a swirl of plain Greek yogurt can add a tangy richness right before serving.
  • Cheese, Please: A generous shredding of sharp cheddar, Monterey Jack, or a smoky Gouda cheese on top will melt beautifully into the hot soup.
• Breads for Dipping:
  • Crusty Bread: A warm, crusty baguette or a slice of hearty sourdough is the perfect vehicle for sopping up every last drop of the delicious broth.
  • Cornbread: Leaning into the corn theme, a slice of sweet, crumbly cornbread (perhaps with a pat of melted butter) is a classic and unbeatable pairing.
  • Soft Dinner Rolls: Fluffy, buttery dinner rolls are excellent for dipping and are always a family-friendly choice.
  • Grilled Cheese Croutons: For a truly decadent experience, make a simple grilled cheese sandwich and cut it into small cubes to use as croutons.
• Simple Side Dishes:
  • Green Salad: A simple side salad with a light vinaigrette provides a fresh, crisp counterpoint to the rich, warm soup.
  • Half Sandwich: Turn this soup into a classic soup-and-sandwich combo. A simple ham and Swiss or a turkey and avocado sandwich works wonderfully.
  • Quesadilla: A cheese or chicken quesadilla, cut into wedges, is easy to make and perfect for dipping.

Additional Tips

1. For an Even Creamier Soup: If you desire a soup that is closer to a chowder in richness, you can add 4 ounces of softened cream cheese. Whisk it into the broth before you add the chicken and corn, ensuring it melts completely for a luxuriously smooth and tangy finish.
2. Using Raw Chicken: If you don’t have cooked chicken, you can easily use about 1.5 pounds of boneless, skinless chicken breasts or thighs. Simply cut the raw chicken into bite-sized pieces, season with salt and pepper, and cook it in the pot after the onions are translucent. Remove the cooked chicken, proceed with the roux, and add the chicken back in at the same time you would add the shredded chicken.
3. Vegetable Variations: This soup is a fantastic base for more vegetables. Feel free to sauté 1-2 diced carrots and celery stalks along with the onion at the beginning of the recipe. A cup of diced potatoes (like Yukon Gold) can also be added with the broth to make it a heartier chowder; just ensure they are cooked through before serving.
4. Spice it Up: For those who enjoy a little heat, consider sautéing a finely diced jalapeño (with or without seeds) along with the onion. Alternatively, add a 1/4 to 1/2 teaspoon of cayenne pepper or a teaspoon of chipotle powder along with the dried thyme for a smoky, spicy kick.
5. The Fresh Corn Option: If sweet corn is in season, you can absolutely use fresh corn. You’ll need about 3-4 ears of corn. Use a knife to carefully cut the kernels off the cob. To replicate the creamed corn, you can blend one-third of the fresh kernels with a splash of the chicken broth before adding to the pot.
6. Making it Ahead: This soup is an excellent candidate for meal prep. You can make it 2-3 days in advance and store it in an airtight container in the refrigerator. The flavors will actually meld and become even more delicious overnight. Simply reheat it gently on the stovetop, being careful not to bring it to a rolling boil after the cream has been added. You may need to add a small splash of broth to thin it out as it will thicken upon cooling.
7. Flavor Boosters: To add another layer of complexity, consider adding a dried bay leaf to the soup when you add the broth, and remember to remove it before serving. A teaspoon of smoked paprika can also be added with the thyme to impart a wonderful, smoky depth that pairs beautifully with the sweet corn.
8. Alternative Thickeners: If you are gluten-free or prefer not to use flour, you can skip the roux step. To thicken the soup at the end, create a slurry by mixing 2 tablespoons of cornstarch with 3-4 tablespoons of cold water until smooth. Slowly whisk this slurry into the simmering soup (before adding the cream) and cook for a few minutes until it has thickened.

Frequently Asked Questions (FAQ)

1. Can I freeze this Chicken and Corn Soup?
Yes, but with a slight modification. Soups containing dairy like half-and-half or heavy cream can sometimes separate or become grainy upon thawing. For the best results, follow the recipe up to the point before you add the cream. Cool this soup base completely and freeze it in an airtight, freezer-safe container for up to 3 months. When you’re ready to eat, thaw the soup in the refrigerator overnight, reheat it gently on the stovetop, and then stir in the fresh half-and-half or cream just before serving.

2. How long will the soup last in the refrigerator?
Once prepared, this soup can be stored in an airtight container in the refrigerator for up to 4 days. The soup tends to thicken as it cools, so you may need to add a splash of chicken broth or milk when reheating to reach your desired consistency.

3. Is this recipe gluten-free?
As written, this recipe is not gluten-free because it uses all-purpose flour to create the roux. However, it can be easily adapted. To make it gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend. Alternatively, you can omit the flour entirely and use the cornstarch slurry method described in the “Additional Tips” section to thicken the soup near the end of cooking.

4. Can I make this soup in a slow cooker or Crock-Pot?
Absolutely! To adapt this for a slow cooker, sauté the onion and garlic in a skillet as directed, then create the roux and whisk in the broth. Transfer this mixture to the slow cooker. Add the chicken (you can use raw chicken breasts, which will cook and shred easily), both types of corn, and thyme. Cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before serving, remove the chicken breasts, shred them, and return them to the pot. Stir in the heavy cream and parsley, and season to taste.

5. What is the difference between this soup and a chicken corn chowder?
The line between a creamy soup and a chowder can be blurry! Generally, a “chowder” is thicker and chunkier than a soup. While this recipe is very creamy, a traditional chowder would almost always include chunks of potatoes and might be even thicker. You could easily turn this recipe into a definitive chowder by adding diced potatoes and perhaps some diced celery and carrots.

6. My soup seems too thin. How can I make it thicker?
If your soup isn’t as thick as you’d like, there are a few easy fixes. The simplest is to let it simmer uncovered for an extra 10-15 minutes, which will allow some of the liquid to evaporate and concentrate the soup. For a quicker fix, use a cornstarch slurry. Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to form a smooth paste, then slowly whisk it into the simmering soup until you reach your desired thickness.

7. Can I use a different protein besides chicken?
Yes, this recipe is quite versatile. For a delicious variation, try using leftover holiday ham, diced and added in place of the chicken. You can also make a satisfying vegetarian version by swapping the chicken broth for vegetable broth and replacing the chicken with a can of cannellini beans or chickpeas and some diced potatoes for substance.

8. How can I make a healthier or lower-fat version of this soup?
To make a lighter version, you can make a few simple swaps. Use olive oil instead of butter. Instead of half-and-half or heavy cream, use whole milk or even evaporated milk for a creamy texture with less fat. To further reduce fat, ensure you are using boneless, skinless chicken breast. Finally, load the soup up with extra vegetables like celery, carrots, or spinach to increase its nutrient density. Always use low-sodium chicken broth to control the sodium content.

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