Creamy Chicken Corn Soup | Taste Sensation

Discover the magic of transforming everyday ingredients into a luxurious, velvety Creamy Chicken Corn Soup. Our easy-to-follow video recipe guides you through each step, ensuring you achieve a restaurant-quality dish right in your own kitchen. Prepare to be amazed as simple flavours come together to create a truly indulgent soup that will warm your soul and satisfy your cravings.

Ingredients:

30 g butter
1 chopped onion
350 g chopped peeled potatoes
250 g fresh or frozen corn
250 g shredded cooked chicken
2000 ml chicken stock
1 tsp dried mixed herbs
1 tsp white ground pepper
500 ml milk
4 tbsp (40 g) cornflour

Instructions:

1.In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3 minutes.
2.Add potatoes, corn, and chicken. Stir to combine.
3.Pour in chicken stock and bring to a boil. Add dried mixed herbs and pepper. Reduce heat, cover, and simmer for 30 minutes.
4.In a small bowl, whisk together milk and cornflour.
5.Remove the lid from the pot and stir in the milk mixture. Bring to a boil, then reduce heat and simmer for a few minutes, until thickened.
6.Use an immersion blender to blend the soup until smooth and creamy.
7.Season with additional salt and pepper to taste (optional).
8.Serve hot in bowls, garnished with freshly chopped parsley or chives and black pepper. Enjoy with a slice of bread on the side.

Notes:

Spices: Experiment with different herbs and spices like thyme, or rosemary.
Creaminess: For extra richness, add a dollop of Greek yogurt before serving.
Crunch: Add a handful of toasted croutons or crispy bacon for texture.
Heat: For a spicy kick, stir in a teaspoon of chili oil or a pinch of cayenne pepper.
Chicken: Can be replaced with turkey, or for a vegetarian option, use extra firm tofu.
Milk: Can be substituted with coconut milk for a dairy-free version.
Side dishes: Serve with crusty bread, grilled cheese, or a green salad.
Topping ideas: Sprinkle with shredded cheddar cheese, chopped green onions, or a squeeze of lime.
The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.