Creamy Corn and Chicken Soup

Creamy corn and chicken soup is hearty, comforting, and loaded with delicious flavor. It is one of those feel-good dinners that keep you stay warm in cold winter months. This soup is hearty enough to be served on its own as a full meal, but you can enjoy it with a delicious salad, crusty bread, or steamed rice. The luscious creamy texture is pureed sweet corn, and it adds a natural sweetness to the soup. You can reduce the amount of cream and cut down on calories. Ginger, garlic, paprika, and pepper powder add a touch of savoriness. Creamy corn and chicken soup are tasty in their own right, and homemade chicken broth and fresh corn bring out the best flavor. It is always easy to make chicken broth at home. I will also share the recipe to make chicken broth that makes this soup extra delicious.

If you are looking for a lazy day easy meal with pantry staples, there are also shortcuts to make an easy dinner. One of my favorite shortcuts is rotisserie chicken or leftover roasted turkey. Good quality chicken broth is a must. Fresh, frozen, or canned corn works just fine. If you prefer a vegetarian soup, try adding mixed vegetables, mushrooms, or cauliflower. You can get creative and customize the soup according to your taste preference. This recipe is a fusion of two family favorites, savory chicken soup, and Japanese-style sweet corn potage soup. I have been making this soup time and time again because my family loves it. This home-style soup is simple to put together.

How to make homemade chicken broth
It is super easy to make homemade chicken broth. You can use a whole chicken to make the broth. I label and save random parts of chicken like ribs, wings, and backbones in the freezer bags and use them to make chicken broth. That way, I have homemade chicken stock whenever I need it. Chicken broth is handy when you want to make quick meals. It adds a ton of flavor to soups, sauces, and curries. For this soup recipe, I am using a simple broth with chicken, onion, ginger, garlic, salt and pepper, clove, and bay leaves. You can also add carrots, celery, fresh herbs for extra flavor.
The easiest way to make chicken broth is to use an Instant pot or pressure cooker. Throw in all the vegetables and the meat with bones and cook in high pressure for 40 minutes. Let the pressure release naturally, and then strain the broth. You can also use a large quart pan, to cook the chicken. Let it simmer away for an hour, and then strain the broth.

Ingredients to make chicken broth
Chicken with bones- 3 pound
Onion - 1 large
Celery - 1/4 cup
Garlic - 4-5 cloves
Ginger sliced- 1 inch thick
Crushed black pepper- 1 tsp
Salt to taste
Clove- 2-3
Bay leaves- 2-3

Into a large stockpot or, instant pot, add the chicken pieces and vegetables. Add the whole spices and herbs of your choice. Pour water to the same level as the chicken. Cover with the lid and close the steam valve. Set to pressure cook high for 40 minutes. Allow Instant pot to naturally release pressure, and cool down. Use a strainer to remove chicken and vegetables and set the broth aside. Allow it to cool down and transfer into air-tight glass bottles or mason jars and refrigerate. You can store for 4-5 days refrigerator or, freeze for later use.
The cooked meat can be used in soups, pasta, or salads.

Creamy Corn and Chicken Soup Recipe

Ingredients
4 ears of corn (roughly 3 1/2 cups)
Chicken cooked- 1 cup
Chicken broth- 2 1/2 cup
Medium onion- 1/2 chopped
Garlic- 1 clove
Butter- 1 tbs
Heavy cream- 1/2 cup
Milk- 1/2 cup
Oil- 1 tbs
Paprika- 1/2 tsp
Turmeric powder- a pinch (optional)
Salt and pepper to taste
Green onions, parsley and corn for garnish

Wash the corn and pat dry. Shave off the corn kernels. In a pot, boil the corn with a half cup of water and a pinch of turmeric powder and salt. Cover and cook till soft. When it cools down, transfer into a blender and blend till smooth. Strain the puree using a fine mesh strainer and set it aside. If you are adding canned corn, add it to a blender and make a fine puree.

Heat a large quart pan and add butter and oil. When the oil is hot, add chopped garlic and finely chopped onions. Cook till slightly golden and add the chicken broth and cooked chicken. Season with paprika, salt, and pepper. Simmer in low flame for 3-4 minutes. Add the pureed corn and milk and bring it to a boil. Taste as you cook, and adjust seasoning. Lower the heat and add cream. Simmer for a minute and switch off the flame. Ladle into bowls. Serve the soup warm, garnished with green onions and cooked corn.