Creamy Chicken and Sweetcorn Soup

Creamy Chicken and Sweetcorn Soup


70 people made this

About this recipe: A deliciously creamy chicken soup. Chicken is simmered with onion, shallots, potatoes and sweetcorn to create this wonderful soup. Serve with fresh crusty bread.

MJ West

Serves: 8 

  • 1 chicken carcass
  • 1 bay leaf
  • 30g butter
  • 1 onion, diced
  • 3 shallots, diced
  • 2 cubes chicken stock, crumbled
  • 2 tablespoons dried parsley
  • salt and pepper to taste
  • 2 potatoes, peeled and diced
  • 250g frozen sweetcorn
  • 2 tablespoons double cream

Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf and bring to the boil. Reduce heat and simmer 60 to 90 minutes. Remove from heat, cool slightly and strain. Remove chicken meat from carcass and chop into bite-size pieces.
  2. In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained stock and chicken meat and stir in stock, parsley, salt, pepper, potatoes and sweetcorn. Simmer 15 minutes, until potatoes are cooked and sweetcorn is tender. Remove from heat and stir in cream.

Recently viewed

Reviews (1)


Very nice soup enjoyed by all the family - 30 Sep 2014

Write a review

Click on stars to rate