Sweet Corn Chicken Soup Recipe
A soothing bowl of Sweet Corn Chicken Soup Recipe combines tender chicken, naturally sweet corn kernels, and aromatic herbs in a light, silky broth—perfect for weeknight dinners or cozy lunches while boosting flavor and nutrition.
Ingredients
- 1 lb 450 g boneless, skinless chicken breast, cut into 1" cubes
- 2 cups fresh or frozen sweet corn kernels
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 " piece fresh ginger minced (optional)
- 2 Tbsp unsalted butter or neutral oil
- 4 cups low‑sodium chicken stock
- 1 cup milk or half‑and‑half
- 1 tsp kosher salt plus more to taste
- ½ tsp freshly ground black pepper
- Pinch of freshly grated nutmeg optional
- 1 Tbsp cornstarch + 2 Tbsp water optional slurry
Instructions
- Season & Sear Chicken (optional): Toss chicken cubes with ½ tsp salt and ¼ tsp pepper. In a large pot over medium‑high heat, sear until golden (2 min per side). Remove and set aside.
- Sauté Aromatics: Reduce heat to medium, melt butter, add onion and a pinch of salt. Cook until translucent (4–5 min). Stir in garlic and ginger; cook 30 sec until fragrant.
- Add Corn & Stock: Stir in corn kernels and cook 2–3 min. Pour in chicken stock, add chicken (and reserved corn cobs if using), then bring to a simmer.
- Simmer: Reduce heat, partially cover, and simmer 15–20 min until chicken is cooked through. Discard cobs.
- Finish Soup: Off‑heat, whisk in milk. For thicker soup, stir in cornstarch slurry and return to gentle simmer until slightly thickened (2–3 min). Adjust seasoning with salt, pepper, and nutmeg.
Notes
- Stock Quality: Use homemade or a good-quality low‑sodium broth.
- Dairy-Free Option: Substitute coconut milk for a dairy-free variation.
- Corn Cobs: Simmer cobs in broth then discard for extra corn flavor.
- Make‑Ahead: Prepare base through simmer stage; finish with dairy just before serving.