Creamy Chicken and Corn Soup
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.
Servings 3 servings
Ingredients
- 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).