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Chunky Chicken and Corn Soup

Kristine Czak Messig

For Dinner ( Chicken, Soups )


Published on

10 minutes to prepare and 20 minutes to cook

Serves 4


This is such a delicious and easy soup- I don't know why I don't make it more often!


4 litres of chicken stock
half a roast chicken- meat removed and diced
1 large leek chopped
1 clove of garlic crushed
1 small zucchini diced (optional)
1 can of corn kernels (420g)
1 can of creamed corn (310g)
1 tablespoon of flour
1 tablespoon of olive oil
salt and pepper to taste


1. Add the oil to a large saucepan and gently cook the garlic and leeks until clear
2. Add the tablespoon of flour and stir for another 3-4 minutes
3. Add the chicken stock, corn kernels, creamed corn, zucchini and chopped chicken
4. Simmer for a further 15 minutes
5. Season to taste (I usually only add pepper as the chicken stock is salty enough)


You can make this soup vegetarian by omitting the roast chicken and by using vegetable stock instead of chicken stock.


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