in Soup Recipes

Cream of corn soup with chicken

updated

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Ingredients for 6 servings:

  • 6 m.-sized potatoes, sliced
  • 6 carrots, sliced
  • 2 large onions, diced
  • 2 cans of corn
  • 1 pack of chives, frozen
  • 1 liter of broth
  • 3 red bell peppers, diced
  • pepper
  • Oil, for frying
  • 2 packs of cream
  • 500 g chicken schnitzel, or other meat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

It’s super quick and you can’t get enough of it…

Sauté the potatoes, carrots, and onions in oil. Add one can of corn with water, the broth, and the cream, and simmer for 30 minutes. Then purée the soup. Meanwhile, dice the bell peppers and the meat. Brown the meat in a pan until crispy. Add the drained corn from the second can, the bell peppers, chives, and the roasted chicken to the soup. Turn off the heat and let it simmer with the lid on for about 10 minutes. Season to taste with plenty of pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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