Description
This creamy, savory soup combines tender chicken and sweet corn for a delightful, cozy meal that’s perfect for chilly days.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 1 cup sweet corn (fresh or canned)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup heavy cream (or coconut cream)
- Fresh herbs (thyme or parsley), for garnish
Instructions
- Prepare the Ingredients: Finely chop the onion and garlic. If using fresh corn, shuck it and slice off the kernels.
- Cook the Chicken: In a large pot over medium heat, add a splash of oil. Once hot, season chicken breasts with salt and pepper and sauté until browned on both sides (about 5-7 minutes). Remove from pot and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and garlic. Sauté until the mixture becomes translucent (about 3-4 minutes).
- Combine Ingredients: Return the chicken to the pot along with sweet corn. Pour in chicken broth, bring to a boil, then reduce heat to simmer for about 15 minutes.
- Add Cream and Herbs: Stir in heavy cream and freshly chopped herbs. Let simmer for an additional few minutes until heated through.
- Serve Up Your Creation: Transfer into bowls and garnish with extra herbs if desired. Serve alongside crusty bread or buttered rolls for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg