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Chicken and Corn Soup


  • One 4 lb. chicken, cut-up
  • 3 qt. chicken broth
  • 4 cups fresh kernel corn
  • 1/2 cup diced onion
  • 1 tsp. minced garlic
  • 1/2 cup heavy whipping cream
  • 1 cup cooked chopped bacon


  • 1. Bring chicken and broth to a boil in stockpot on medium heat, removing foam as it forms. Reduce heat to medium-low. Simmer, covered, about 2 hours or until chicken is tender. Drain chicken, reserving broth. Cool chicken, remove skin and bones; chop. Return to broth.
  • 2. Stir corn, onion and garlic into broth. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered 10 to 15 minutes or until corn is tender.
  • 3. Remove from heat; stir in cream and bacon.
  • 4. Divide soup evenly among 8 bowls.
  • Nutritional information per serving: Calories 537; Total Fat 24g; Saturated Fat 9g; Trans Fat 0;
  • Cholesterol 172mg; Sodium 1896mg; Total Carbohydrate 21g; Dietary Fiber 2g; Total Sugars 4g; Protein 54g