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Chicken soup with corn

Author
Cookinero 29 Nov 2022
19190
Chicken soup with corn

This delicious chicken soup with corn can be cooked at least every day, because it does not contain expensive ingredients, and it is prepared quickly and easily. But despite the seeming simplicity, this first dish has its own “zest”. We are talking about a very interesting texture of the soup: part of it is puréed and combined with the one that has “pieces” before serving. Agree, the solution is very unusual! By the way, chicken soup with corn can be served on the table both with cream (as suggested in the recipe) and with grated hard cheese, which will give the dish a more piquant taste.

How to cook Chicken soup with corn

Step 1

Chicken soup with corn

Prepare broth for chicken soup with corn. Put the chicken in a saucepan, cover with water, cook for 30 minutes. While it is cooking, sauté the onion and carrots in oil in a heavy bottomed pan.

Step 2

Chicken soup with corn

Add chopped potatoes, parsley, pour broth, cook for 20-25 minutes. Remove chicken flesh from bones and return to broth. Fry the bacon in a pan.

Step 3

Chicken soup with corn

Add canned corn to the pot of chicken soup. Salt, pepper to taste, bring to a boil over high heat. Remove chicken soup with corn from the stove.

Step 4

Chicken soup with corn

With an immersion blender, puree a portion of the corn chicken soup to leave chunks. Add cream. Sprinkle with bacon and crackers when serving. Enjoy your meal!

Chicken soup with corn - FAQ About Ingredients, Baking Time and Storage

Yes! Fresh corn works well—just cut the kernels off 2-3 cobs and add them in Step 3. Simmer for 5 extra minutes to ensure tenderness.
Replace chicken broth with vegetable broth, omit the chicken and bacon, and add hearty veggies like mushrooms or white beans for protein.
Cool completely, then store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove to avoid curdling the cream.
Yes, but omit the cream before freezing. Freeze for up to 3 months, then thaw overnight in the fridge, reheat, and stir in cream before serving.
Blend more of the soup (up to half) for a thicker texture, or stir in a splash of milk or coconut milk for a lighter option.
Try crispy fried shallots, toasted pumpkin seeds, or a sprinkle of smoked paprika for a smoky flavor without meat.
Absolutely! Cook chicken and broth on Low for 6 hours, shred the chicken, then add remaining ingredients (except cream) and cook on High for 1 more hour.
Skip the potatoes and add cauliflower florets instead. Use less corn or replace half with diced zucchini for a lower-carb version.

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