Creamy Chicken and Sweetcorn Soup

    1 hour 30 min

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

    99 people made this

    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.

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    Reviews in English (48)


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


    This was very good, although I did alter the recipe a bit to make it healthier. I used 3 cups skim milk and 2 cups of chicken broth, then added my potatoes, corn (a mixture of sweet corn and regular corn), and spices. I sauteed the onion with cut up chicken breasts, then added that to the soup. I also added several dashes of thyme, oregano, and onion powder. If you let this soup simmer for about an hour, the potatoes become mealy and thicken the soup tremendously without having to use heavy cream as the thickener. I felt that it needed quite a bit of pepper, which was nicely offset by the sweet corn. My whole family enjoyed this chowder and I'll gladly make it again.  -  26 Oct 2007  (Review from Allrecipes US | Canada)


    I added mashed potato flakes to thicken it up a bit and used fat free half & half. Canned corn also works just as well.  -  21 Jan 2005  (Review from Allrecipes US | Canada)