Chicken and corn soup


  • Dash of oil, extra virgin olive oil for preferenceChicken and Corn Soup
  • 4 chicken breasts or equivalent of other chicken meat chopped
  • 1 large or two small onions diced
  • 1 or 2 cloves of garlic crushed
  • 1 teaspoon each of thyme, rosemary, parsley, turmeric and paprika
  • Salt and Pepper to taste
  • 2 cans of Creamed Corn
  • 600mls milk, or 300mls each, milk and chicken stock


Place the oil in the bottom of a heavy bottomed, large saucepan or soup pot. Sautиe onions until translucent.

Add the garlic and diced chicken. Sautиe until the chicken is lightly browned, add the herbs and seasonings.

Sautиe a little longer until the chicken is well coated. Add the milk, should be enough to just cover the mix.

Simmer gently for an hour or until the chicken is well cooked through. Stir often and top the mixture up with water and/or milk as it evaporates. Once the chicken is cooked, add the two cans of corn and stir well to mix.

Simmer gently for a further ten to fifteen minutes and serve. Should be lovely and thick, but if you prefer a thinner soup, then add extra liquid, like water, milk or a good chicken stock.

Serve with crusty bread. To garnish a dollop of sour cream or crиme fraiche is just delicious or a little handful of crusty croutons.


Cook the night before and leave in the refrigerator overnight. When it is reheated to serve the following day, the flavours infuse and it is just delicious!

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