Chicken, corn and diced potato simmer together in a broth flavored with thyme. A smooth mixture of milk and flour is stirred in near the end to give the soup its lightly creamy texture.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Why you will like this recipe
- Chicken, corn and potato cook together in the same soup pot.
- Whisking the flour into the milk first helps the thickening mixture disperse smoothly.
- Small potato pieces become tender in the broth while thyme flavors the chicken and vegetables.
Substitutions
Use evaporated milk for a richer soup. Boneless thighs work but must also reach 165°F (74°C).
Ingredient choices and cooking cues
Corn contributes sweetness and texture, while the potato makes this soup feel substantial without needing a heavy cream base. Fresh and frozen corn are both suitable here. Keep the potato pieces evenly diced so they soften together; a large piece can remain firm while the chicken and smaller vegetables are already ready. Celery and onion create a savoury foundation beneath the corn.
The milk and flour mixture should be smooth before it enters the soup. Cold milk lets the flour disperse without immediately thickening into lumps. Stir right down to the bottom of the mixture before pouring, then add it gradually while stirring the soup. The finished broth should lightly coat a spoon, with distinct kernels and chicken pieces still easy to see.
Diced chicken breast cooks quickly and can become firm if the soup boils aggressively. Keep the simmer controlled and use a thermometer to confirm the chicken reaches 165°F (74°C). Thyme should support the corn rather than overpower it. Taste once the milk mixture has cooked through, since seasoning a thin broth can give a different impression from seasoning the finished, lightly creamy soup.
Storage and reheating
Cool promptly and refrigerate for up to 4 days. Reheat gently to a simmer; do not boil hard.
Serving ideas
Divide the soup into six portions once the diced potato is tender and the chicken reaches 74°C (165°F). Reheat leftovers gently as directed to avoid a hard boil after the milk has been added.
Recipe card
Creamy Chicken and Corn Soup
Ingredients
Method
- Heat the oil in a soup pot. Cook onion and celery for 5 minutes. Add garlic for 30 seconds.
- Add chicken, broth, corn, potato, thyme, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
- Whisk milk and flour until smooth. Slowly stir it into the soup.
- Simmer for 5 to 7 minutes, stirring, until slightly thickened and the chicken reaches 165°F (74°C). Adjust seasoning and serve.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 265 kcal |
| Protein | 24.5 g |
| Fat | 7.4 g |
| Saturated fat | 2.0 g |
| Carbohydrate (including fiber) | 27.5 g |
| Fiber | 2.8 g |
| Sugar | 7.9 g |
| Sodium | 306 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why does the soup taste floury?
The flour needs to cook in the hot soup after it is added. Maintain the gentle cooking stage stated in the recipe, stirring so the thickened liquid does not catch on the base. Avoid serving immediately after the cold mixture goes into the pot.
What if the soup is thicker than I expected?
Potatoes and flour both contribute body, and the soup can thicken further as it stands. Stir in a little broth to loosen it, then taste again. Aim for a creamy soup that pours from the ladle, with vegetables suspended in the liquid rather than packed into a paste.
More recipes to try: Chicken Lemon Rice Soup · Honey Garlic Chicken and Broccoli.
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