Chicken and Sweet Corn Soup

The Illustrated Quick Cook

Chicken and Sweet Corn Soup

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 tbsp olive oil 3 garlic cloves, finely chopped
    2 tbsp (25 g) butter 4 cups hot chicken stock
    1 onion, finely chopped sea salt and freshly ground black pepper
    2 x 12 oz (350 g) cans corn kernels, drained handful of flat-leaf parsley, finely chopped
    12 oz (350 g) leftover roast chicken, skin removed, coarsely shredded


    Prep: 10 min Total: 45 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat the olive oil and butter in a Dutch oven or large deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes, or until soft.

    • 2

      Add 1 can of the drained corn into a food processor, and pulse on and off for a few times until the kernels are a chunky puree. Scrape this into the pan with the onion. Stir in the chicken and garlic, and season with sea salt and freshly ground black pepper. Increase the heat slightly, and cook for a few minutes longer to blend flavors.

    • 3

      Now add the remaining corn and the stock, and bring to a boil. Reduce the heat slightly, and simmer for 20 minutes. Taste, and season again with salt and pepper if needed. Stir in the parsley just before serving.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving