Creamy Chicken and Corn Soup

This hearty soup tastes really creamy, yet it doesn’t contain any cream. Made with cooked chicken and fresh corn and potatoes, with a garnish of bacon, it’s substantial enough for lunch, served with crusty whole-wheat bread.     

Number of servings : 4

Prep time: 15 minutes

Cooking time: 25 minutes

Type of meal : | Soups | Soups

Special diet :


3 fresh corncobs
2 tablespoons canola oil
1 onion, finely chopped
2 medium potatoes, peeled and diced
2 cups reduced-salt chicken stock
2 cups low-fat milk
250 g cooked chicken breasts, skinned and finely chopped
2 teaspoons chopped fresh tarragon
pepper to taste
2 strips smoked bacon, trimmed of visible fat, to garnish
fresh tarragon leaves to garnish


  1. Remove the green husks and all the “silk” from the corncobs. Holding each cob upright on a chopping board, cut the kernels from the cob. (You should end up with about 11⁄2 cups loose corn kernels.) Set the kernels aside.
  2. Heat the canola oil in a large saucepan, add the onion and fry over medium heat until softened, but not browned. Add the potatoes and corn kernels to the pan and cook for a further 5 minutes, stirring frequently. Pour in the chicken stock and bring to a boil.
  3. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
  4. Stir in the milk, three-quarters of the chicken and the chopped tarragon. Season with the pepper. Cook, stirring, for a further 2–3 minutes.
  5. Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a purée. Return the mixture to the pan. Add the rest of the chicken and stir to mix. Set the soup over a low heat to warm through.
  6. Meanwhile, cook the bacon until it starts to brown. Drain on paper towel, then finely chop.
  7. Ladle the chicken and corn soup into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.


Nutritional information: