Description
This creamy chicken and corn soup is a weeknight lifesaver. Made in the slow cooker with sweet corn, hearty potatoes, tender chicken, and a touch of cream cheese, it’s the perfect blend of comfort and simplicity—ideal for cold days or chaotic schedules.
Ingredients
900 g boneless, skinless chicken breasts or thighs (2 lb)
320 g fresh or defrosted frozen sweet corn (2 cups)
320 g chopped yellow waxy potatoes (2 cups)
130 g chopped carrot (1 cup)
100 g chopped celery (1 cup)
100 g small white onion, diced
2 garlic cloves, minced or grated
950 ml chicken stock (1 quart)
10 g kosher salt (2 tsp)
To Add at the End:
60 g cream cheese or plant-based alternative (4 tbsp)
15 ml fresh lemon juice (1 tbsp)
Optional for Serving:
Chopped flat-leaf parsley
Freshly ground black pepper
Instructions
Add chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart slow cooker.
Cover and cook on high for 4–5 hours or low for 6–7 hours, until chicken is tender.
Remove chicken and set aside. Blend part of the soup with an immersion or standard blender to slightly thicken.
Mix cream cheese with hot soup liquid until smooth, then stir into the pot.
Shred or dice the chicken and return it to the slow cooker. Stir in lemon juice.
Taste and adjust salt or lemon. Garnish with parsley and pepper if desired.
Notes
Use thighs for richer flavor.
For thicker soup, blend more before adding cream cheese.
Use plant-based cream cheese for a dairy-free version.
Soup thickens when cooled—add broth to reheat if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American