Creamy Chicken And Corn Soup Food

CREAMED CHICKEN AND CORN SOUP

Steps:

• In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
• Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
• Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

CREAMY CHICKEN AND CORN SOUP

Steps:

• 1. Combine the water, stock, carrot, celery and onion in a large saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 1 hour or until the chicken is cooked and the juices run clear when it is pierced through the thickest part (between the thigh and body). 2. Remove the chicken from the pan. Simmer the broth, covered, for a further 30 minutes. Strain through a sieve or colander lined with muslin (cheesecloth) into a large heatproof bowl. Discard the vegetables. Clean the pan. 3. Melt the butter in the cleaned saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually stir in the strained broth and lemon juice. Stir until the mixture boils and thickens slightly. Stir in the creamed corn, corn kernels and cream. Reduce the heat and simmer for 20 minutes. 4. Meanwhile, carve the chicken, remove and discard the skin and bones. Shred the meat coarsely. Add the chicken to the soup. Stir until heated through. Serve sprinkled with the chives.

LUSCIOUS CREAMY CHICKEN CORN SOUP RECIPE

Steps:

• 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.

CREAMY CHICKEN & CORN SOUP

Steps:

• Heat dressing in medium saucepan on medium-high heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add cream cheese; cook 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly.
• Add broth and adobo seasoning; stir until blended. Stir in corn and chicken; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
• Sprinkle with parsley. Serve with crackers.

CREAMY CHICKEN & SWEETCORN SOUP

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
• Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.

CREAMY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

CREAMED CHICKEN AND CORN SOUP

Steps:

• Directions.
• 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
• 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
• 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.

CORN AND CHICKEN SOUP

Steps:

• In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
• Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

CHICKEN NOODLE AND CREAMY CORN SOUP

Steps:

• Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside.
• In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add.
• When the noodles are almost cooked add peas and spring onion.
• When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce.
• Stir and serve immediately.

SOUTHWESTERN CHICKEN AND CORN SOUP

Steps:

• Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
• Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
• Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
• Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
• Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.