Creamy Chicken Corn Soup

This is one of my all time favourite soups. Its comfort food, creamy and sweet with just the right amount of kick. I combined two family recipes here to come up with my own that’s the perfect consistency for me. Its quick and easy and the perfect soup for any time of day!


  • 1 cup cubed chicken breast
  • 1 small finely chopped onion
  • 1 tsp garlic
  • 1 tsp white pepper
  • half a tsp crushed green chillies
  • 1 cup fresh cream
  • 2 tbsps flour
  • salt to taste
  • 1 tin creamstyle corn
  • 1 litre of milk
  • 1 pkt knorr thick vegetable soup (optional)*
  • 1 tsp mustard powder (optional)
  • Butter/ghee for cooking


Braise onion in a pot with butter, garlic, chillies, salt and pepper, mustard powder until translucent, add in chicken cubes and cook on a gentle heat until cooked through. Add a little water and allow to merge together. Add in the sweetcorn and the milk and bring to a gentle simmer, you don’t want the milk to boil, just a low gentle heat. Make a mini white sauce with the butter and flour and add to the pot to simmer until the soup thickens up. Just before serving add in your cream and a fresh grinding of black pepper.

*Optional: If you feel the soup is not thick enough still add in a few tbsps from the pack of thick vegetable soup to thicken it up some more. (Or substitute the addition of flour with a whole packet of thick vegetable), I often just go with whatever I have time for.

Once again, my hubby prefers a smoother soup, so what I do is add in half the tin of sweetcorn initially. I then blend the soup when its cooked and once its smooth I add in the rest of the sweetcorn. I like the texture of the whole kernels and its a little more aesthetically appealing to me. Garnish with either fresh coriander or some finely chopped spring onion.

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