This creamy chicken and corn soup is a delightful twist on traditional comfort food, blending sweet fresh corn with tender chicken breast in a rich, velvety milk base. The addition of condensed cream of chicken soup and a touch of flour creates a luxuriously thick consistency, while chopped pimiento adds a subtle pop of color and mild flavor. Perfect for chilly evenings or when you need a soothing meal, this dish balances savory depth with the natural sweetness of corn. It’s an easy, one-pot wonder that brings nostalgic, home-style warmth to your table without requiring complex techniques or hard-to-find ingredients.
Chicken Soup
Description
This creamy chicken and corn soup is a delightful twist on traditional comfort food, blending sweet fresh corn with tender chicken breast in a rich, velvety milk base. The addition of condensed cream of chicken soup and a touch of flour creates a luxuriously thick consistency, while chopped pimiento adds a subtle pop of color and mild flavor. Perfect for chilly evenings or when you need a soothing meal, this dish balances savory depth with the natural sweetness of corn. It&# 226;ÂÂs an easy, one-pot wonder that brings nostalgic, home-style warmth to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Preheat an oven to 350ðF (175ðC). Place the whole small chicken breast in a baking dish and bake for 25-30 minutes, or until cooked through. Let it cool slightly, then shred or dice into bite-sized pieces.
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Using a sharp knife, cut the kernels off the 6 fresh ears of corn, scraping the cobs to get all the milky juice. You should have about 2 to 3 cups of corn.
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In a large saucepan, combine the fresh corn kernels, 1/4 cup chopped onion, 1/2 cup water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the corn is tender.
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Stir in 3 1/2 cups of milk, 2 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Heat gently until hot but not boiling.
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In a small bowl, whisk together the remaining 1/2 cup milk and 3 tablespoons flour until smooth. Gradually whisk this mixture into the hot corn and milk mixture in the saucepan.
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Cook over medium heat, stirring constantly, until the soup thickens and comes to a gentle bubble.
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In a separate bowl, lightly beat 1 egg. Ladle about 1 cup of the hot soup mixture into the egg, whisking vigorously to temper the egg so it doesn't curdle.
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Pour the egg mixture back into the saucepan. Cook over low heat for 2 more minutes, stirring constantly. Do not let it boil, or the egg may scramble.
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Stir in the cooked chicken pieces, 1/4 cup chopped celery, the can of condensed cream of chicken soup, the can of whole kernel corn, and 2 tablespoons chopped pimiento.
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Heat through for 2-3 minutes. Serve hot, garnished with snipped chives, paprika, or crumbled bacon if desired.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 423.8kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 9.6g48%
- Cholesterol 130.0mg44%
- Sodium 243.2mg11%
- Total Carbohydrate 39.8g14%
- Dietary Fiber 3.5g15%
- Sugars 14.3g
- Protein 26.8g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
