This Creamy Chicken Corn soup recipe is thick, delicious and a comforting bowl of goodness whatever season it may be. Any time is always a good time for some good old chicken and corn soup. This creamy chicken corn soup recipe is my “go to” soup during the colder winter months.
In Cape Town, everyone is most familiar with the traditional vegetable soup and even though I always enjoy my aunt’s split pea and vegetable soup, chicken and corn soup has become my favourite. Growing up, our home was always open to everyone, and everyone who stepped foot in our home was always welcomed with a warm smile followed by a delicious plate of food.
My Mama, Ferial Schroeder and also one of the many woman who helped rear me was an exceptional woman, to say the least. People were simply drawn her from everywhere. She had many friends within her life and many of whom I came to know when I grew older.
This brings me to the origin of this recipe. One of her lifelong friends, Soeriya was in our lives for as long as I can remember. She is also known for her great cooking and hospitality, and her chicken and corn soup recipe was just the BEST. Aunty Soerie knew I was crazy about her soup and each time she prepared it for herself and her family she would always remember to put a few containers in the freezer for me and drop it on a Sunday evening. This soup was just the perfect blend of ingredients and I have no idea whether she changed things up every time she made it but each time it just tasted better.
I was very young when my Dada (Armien Schroeder) passed away, but my Tietie mentioned that when he was sick Aunty Soerie made food for him every day. At that time he was still able to eat, but only Aunty Soerie’s food, and his favorite of everything was her Chicken Corn soup.
She is a second generation South African of Indian descent and spent her formative years in the Bo-Kaap and Malay neighbours. One can clearly see this in her cooking. I never bothered to ask her for the recipe and I’m not even sure why but I managed to create my own version of the soup when I started getting busy in the kitchen during high school and I’m quite pleased with myself. Even though it wasn’t the same as her chicken & corn soup recipe, it was still delicious and yummy!
Once I figured out my own recipe, I prepared it often and even my Mom fell in love with it. This was quite amusing as she is extremely hard to please when it comes to food, especially soup so when she was hooked, I knew it had to be good. In Cape Town we are entering the colder winter months and you know how they say chicken soup is just the cure for everything, yeah, it’s definitely true. This recipe is excellent for the colder months as it is delicious with a thick, creamy consistency. It is easy to prepare and can be substituted for a filling meal.
Everyone loves a good soup and with winter approaching fast and strong I felt that I need to share this creamy chicken corn soup recipe with you. This is by far my favourite soup for the winter time. It is one of those soups that give you this warm, fuzzy feeling inside and it is just so satisfying. It appears as such a luxurious, fancy soup but honestly, the ingredients are so simple and easy to find but still gives you that explosion of taste and warmth.
I make this soup every two weeks during winter, without fail and store it in the freezer. Whenever I feel like having some I just reheat it and add some milk to loosen the texture and voila! This is a recipe that has been with me for the longest time and will remain one of my star soup recipes. I sure do hope you give it a try and I hope you enjoy it as much as I do.
Top tips for making this Chicken Corn soup recipe
- Use warm and not boiling water to avoid clumps.
- If you experience clumps. Stir until all clumps are removed. If there are still clumps, strain the soup and add it to the pot.
- Cream of chicken or cream of cream of mushroom soup can be used. However, the mushroom taste will be very present if the mushroom soup is used and vice versa. The soup and stock may add seasoning so be light handed when adding salt.
- Dried herbs can be used instead of fresh herbs and add it last so the coriander or parsley taste is still fresh.
- Fresh chillies can be used instead of crushed chillies. However, if you are not keen on hot foods or soups, I would recommend using crushed chillies. It gives a tangy taste which is not overpowering.
- Add milk or water gradually if the soup is too thick in consistency.
- The soup can be refrigerated and can be stored in the freezer and be reheated.
- For a dairy free version use coconut milk instead of cream.
Happy cooking Y’all!
Other soup recipes you may like
- Mouthwatering Velvety Prawn Coconut Curry Soup
- Incredibly Easy Vegan Red Lentil soup
- Creamy Mushroom soup
- Low carb Asparagus and Spinach soup with shrimps
Luscious Creamy Chicken Corn soup recipe
- 450 grams chicken breast, cubed
- 5 ml salt, adjust to taste
- 5 ml crushed chillies approximately 1 teaspoon
- 5 ml black pepper approximately 1 teaspoon
- 225 grams onion, chopped approximately 1 medium onion
- 15 ml crushed garlic approximately 1 tablespoon
- 5 ml fresh grated ginger approximately 1 teaspoon
- 500 ml fresh cream approximately 2 cups
- 53 grams Knorr Cream of Mushroom or Chicken soup approximately 1 packet
- 625 ml water approximately 2 1/2 cups
- 28 grams Knorr Chicken Stock Gel pots 1 gel pot
- 28 grams Knorr Vegetable Stock Gel pots 1 gel pot
- 250 ml frozen sweetcorn kernels
- 7.5 ml chopped fresh coriander leaves approximately 1 1/2 teaspoon
- 1/2 lemon, juice only
- In a large pan, cook the chicken cubes on medium high heat for 5 mins.
- Add salt, pepper and crushed chillies and allow to simmer on medium for 5 minutes. Turn off the heat and set the chicken aside until required.
- In a separate pot, allow onions, garlic and ginger to simmer on low to medium heat for 5 minutes until golden brown.
- Take the cream of mushroom or cream of chicken soup and mix this with two and half cups of warm water. Mix this until the soup is completely dissolved and there are no clumps.
- Add fresh cream to the onions. Once fresh cream is added, stir continuously to avoid the pot from burning. Then add the soup mixture and stir for 5 mins.
- Mix both chicken and vegetable stock gel cups into the creamy mixture and stir until combined.
- At this point, the soup will already be thickened up, then add the sweetcorn kernels and stir though thoroughly for 5 mins on medium heat.
- Lastly, add chopped coriander leaves. Continue to stir for 5 minutes then turn off the flame.
- Allow soup to cool off and add the juice of half a lemon and stir through one last time and serve.
- Fresh green, yellow, and red peppers can be added to the onions when sauteeing.
- Thyme can be added to the onions too.
- Cooked Noodles like angel hair pasta.
- Coconut milk can be substituted for the cream to make it dairy free.
- Use parsley instead of coriander.
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