Creamy Chicken and Corn Soup

Sometimes the best comfort food comes from the simplest ingredients. This Creamy Chicken and Corn Soup proves that point beautifully, turning just a handful of cooking staples into something incredibly satisfying. With convenient rotisserie chicken, rich cream-style corn, sweet leeks, and a hint of soy sauce for depth, this recipe delivers maximum flavor with minimal effort.

Simple Ingredients, Amazing Results

There’s a certain set of cooking shows on PBS (the ones that had the famous falling-out) that I watch only occasionally because they’re — I mean, I have to be blunt here — sort of irksome. My cooking style is intentionally uncomplicated. I don’t shy away from a robust ingredient list, but I don’t use complex techniques to accomplish the end result.

These particular shows are the opposite of that. I know their goal is to make from-scratch cooking “fool-proof,” but the fussy, chefy, extra steps — and the pots and pans and bowls that go with it — are not my jam. Not for everyday cooking.

So, I was shocked when one of the shows featured a soup recipe that not only cooks up fairly quickly (for them, at least), but also takes a surprising shortcut that’s actually the star of the soup. To be fair, they do credit the clearly-not-a-staff recipe to James Ooi of Little Bao Boy, a UK eatery not associated with the show.

Ooi’s version poaches a raw chicken breast in water. In my version, I reallocated that cooking time by using a rotisserie chicken — I can break down a rotisserie in a fraction of the time it takes to cook a chicken breast or thigh — and used the leftover minutes to saute some leeks in butter. (I can’t resist leeks in chicken soup!)

But the soup’s shortcut star is actually canned creamed corn. I did a double-take at the TV screen, but I’m here to tell you, it works! I had childhood food aversion issues with creamed corn, so I was a little wary about this, but all skepticism was washed away with this soup. Cream-style corn is amazing here (yes, canned!).

Creamy Chicken and Corn Soup is —

• So easy to make with minimal ingredients, it goes from stove to table in under 30 minutes.
• Light on prep, BIG on flavor!
• Great for meal prep and freezes well. The leftovers are even better.
• The perfect soup when you don’t have a lot of time but want something soothing and flavorful.

If quick and easy chicken soups make your heart sing like they do mine, you might also enjoy my Easy White Chicken Chili and my Thai Ramen Chicken Noodle Soup.

Key Ingredients

Leeks — I love the combo of leeks in chicken soup and couldn’t resist adding them here. Substitute a sweet onion, if you prefer, or leave it out altogether.

Chicken — Rotisserie chicken is my go-to here for speed and convenience. But of course you can poach your preferred cut of chicken in water or broth instead.

Cream-style corn — Use canned creamed corn, rather than trying to make homemade. The canned version has a different texture than plain corn — softer and less crunchy — which fits so well with this soup. Plus, it helps thicken the soup, along with the cornstarch.

Soy sauce — I love the umami punch that soy sauce adds here. I haven’t tested it, but you can probably substitute tamari or liquid aminos with a similar effect.

How to Make Creamy Chicken and Corn Soup

Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.

Sauté the leeks and corn

Start the soup by cooking the leeks in melted butter until softened. Stir in the corn.

Season and simmer the soup

Add the seasonings and chicken broth, and bring to a light simmer (bubbling but not roiling).

Add the cornstarch and chicken

Heat the reserved broth in the microwave, and whisk in the cornstarch until smooth. Pour it into the soup, and continue simmering to let the cornstarch do its thickening magic. Add the shredded chicken and warm through.

Finish the soup

Add a generous helping of green onions, and serve with your favorite spicy condiment.

This Creamy Chicken and Corn Soup proves that simple ingredients can deliver big comfort. If you give it a try, I’d love to hear how it turned out for you — leave a comment or tag me on social so I can see your bowl!

Creamy Chicken and Corn Soup

by Karen Gibson

5 from 2 votes

Creamy Chicken and Corn Soup is a quick and easy 30-minute recipe made with rotisserie chicken, creamed corn, and a savory broth for a cozy soup that’s fast prep and big on flavor.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 1 leek , cleaned and chopped, white and light green parts only
• 2 cans cream style corn (about 30 ounces total)
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes
• 3 1/2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 3 cups rotisserie (or leftover) chicken, shredded
• 1 green onion (scallion) sliced thinly
• Chili oil or hot sauce
• Salt and freshly ground black pepper

Instructions

 

• Heat the butter in a 3- or 4-quart soup pot over medium. Stir in the leeks and saute until softened, about 4 minutes.
• Add both cans of corn, followed by 1/2 teaspoon of salt, 1/4 teaspoon black pepper, the soy sauce, and red pepper flakes.
• Measure 1/2 cup of the broth into a microwave-save bowl or pyrex measuring cup and set aside.
• Pour the remaining chicken broth into the pot and stir well. Raise the heat to medium-high and let the soup come up to a simmer.
• Heat the 1/2 cup of broth in the microwave on high for 1 minute. Spoon the cornstarch on top of the hot broth and whisk until smooth. Add to the soup.
• Simmer the soup for about 5 minutes, to give the cornstarch time to thicken the broth. Skim off any thick foam that rises to the surface.
• Reduce heat to low, add the shredded chicken and let warm through for several minutes.
• Ladle the soup into bowls and top with the green onions and your favorite spicy condiment (mine is chili crisp and hot honey).

Video

Keyword creamy chicken and corn soup

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