Creamy Chicken and Corn Soup

Creamy Chicken and Corn Soup Healthy Recipe

1 Servings 12 min Cook

Macros/Serving: 2216 Calories


3 Tbsp Butter
1 Medium (2-1/2" dia) Onions
1 Clove Garlic
2 Breast, bone and skin removed Chicken Breast
1 Can (303 x 406) Corn
4 Cup Lowfat Milk
1 Cup Water
2 Tsp Salt
2 Tsp Pepper
4 Tbsp Corn Flour
1 Stalks, large (11 inches long) Celery
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream


Heat butter in a large size pot and melt.

Add the onion and sauté until golden.

Add garlic for 30 seconds.

Add the diced chicken with onion over moderate heat for 5-7 minutes.

Add sweet corn, milk, water, and salt and pepper to taste.

Combine corn flour with a little water to make a thin paste.

Pour into soup and stir until it has thickened.

Add chopped celery and bring to fast boil for 5 minutes.

Lower heat to a simmer and pour fresh cream, gently stir through.

Serve hot and enjoy!


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