CREAMY CHICKEN AND CORN SOUP

There are few bowls of soup as satisfying and universally loved as a creamy chicken and corn chowder. For me, this soup embodies the feeling of coming home on a chilly evening. It’s rich, yet not too heavy, and those little pops of sweet corn against the savory chicken and tender potatoes? Pure heaven!

This particular Creamy Chicken and Corn Soup recipe is a game-changer because it delivers that deep, slow-simmered flavor in just about 30 minutes. It uses simple ingredients, is packed with protein and vegetables, and is truly a one-pot meal. If you have picky eaters, this is your new secret weapon. It’s warm, inviting, and guaranteed to become a family favorite.

Why You’ll Love This Recipe

• Lightning Fast: Ready in about 30 minutes, making it ideal for busy weeknights.
• Ultimate Comfort: Rich, creamy, and satisfying—it’s a hug in a bowl.
• Simple Ingredients: Uses common pantry staples you likely already have on hand.
• Freezer-Friendly: The soup base freezes beautifully (just follow my freezing tip below!).

Recipe Card Info

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Ingredients

• 1 Tbsp olive oil or butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium)
• 1 cup small-diced potatoes (Yukon Gold or Russet)
• 2 cups cooked chicken, shredded or diced (leftover rotisserie chicken works perfectly)
• 1 (15 oz) can corn, drained, or 1 cup frozen corn
• 1 cup full-fat milk or half-and-half
• 1/2 cup heavy cream (optional, for extra richness)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (secret ingredient!)
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives, for garnish

Instructions

1. Sauté Aromatics: Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook for 5-7 minutes until they are soft. Add the minced garlic and cook for 1 minute until fragrant.
2. Make the Roux: Sprinkle the flour over the vegetables and stir continuously for 1 minute. This creates a roux, which will thicken your soup.
3. Simmer Potatoes: Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to prevent any lumps. Add the diced potatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 10-12 minutes, or until the potatoes are fork-tender.
4. Add Final Ingredients: Stir in the cooked chicken, corn, milk, and heavy cream (if using). Stir well and heat gently until the soup is simmering lightly and fully heated through. Do not let it boil after adding the milk/cream.
5. Serve: Taste and adjust salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with fresh parsley or chives.

Chef’s Tips for Success

• Tip 1 (For Freezing): If you plan on freezing leftovers, freeze the soup before adding the milk/cream and potatoes. Dairy can separate when thawed, and potatoes can become mushy. Add the dairy and potatoes fresh when reheating the thawed base.
• Tip 2 (Flavor Hack): Using smoked paprika instead of plain paprika adds a beautiful depth and a subtle smoky warmth that elevates the simple flavor profile of the chicken and corn.

Encouraging Conclusion

This Creamy Chicken and Corn Soup is the definition of easy comfort. It’s quick, simple, and hits the spot every single time. It’s the perfect way to turn simple ingredients into a meal the whole family will love.