One of my favorite soups is this Corn Chicken Soup that is very creamy and super tasty. I love leaving some corn chunks in there so it has a nice texture too and I don’t blend it too smooth. But you can if you want.
Just make sure you really stir the soup while cooking so it doesn’t stick to the bottom and you should end up with a thick consistency.
The toppings bring this soup to another lever, crunchy tortilla and spring onion is my favorite to have.
I hope you will enjoy it too.
Corn Chicken Soup
Servings 8 portions
Ingredients
- 4 cans of corn(1320 grams)
- 700 grams of chicken breasts
- 300 grams of cooking cream
- 3 dl of milk
- 1 tea spoon of nutmeg
- 3 big carrots
- 100 grams of cheddar cheese
- 1 garlic clove
- 1 tea spoon of sweet paprika
- Olive oil
- Salt
- Chili powder
Toppings:
- Tortilla chips
- Spring onion
- Grated cheddar cheese
- Corn
Instructions
- Peel carrots and dice it to smaller cubes. Put it in a big pot with olive oil and cook for a few minutes. Slice chicken to ribs and add it to the pot. Cook on low heat and stir.
- Take your corn, drain it and blend it with some water (add just enough water so it will be easy to process). You can leave it in chunks or blend it smoothly, as you wish.
- Add spices to the pot (chili and salt to taste, nutmeg, sweet paprika), you can make it as spicy as you wish. I usually go for low to medium. Crush or chop the garlic and also add it, then blended corn goes in. Also add the milk then stir in cooking cream. Cook on low heat for up to 40 minutes, so the soup thickens and meat and carrot is tender.
- Make sure to stir it a lot or it will stick to the bottom and burn. When done, stir in grated cheese. Chop up spring onion and serve it on top with crushed tortilla chips. You can also garnish with some additional toppings.
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