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
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900 g boneless, skinless chicken breasts or thighs (2 lb)
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320 g fresh or defrosted frozen sweet corn (2 cups)
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320 g chopped yellow waxy potatoes (2 cups)
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130 g chopped carrot (1 cup)
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100 g chopped celery (1 cup)
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100 g small white onion, diced
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2 garlic cloves, minced or grated
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950 ml chicken stock (1 quart)
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10 g kosher salt (2 tsp)
To Add at the End:
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60 g cream cheese or plant-based alternative (4 tbsp)
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15 ml fresh lemon juice (1 tbsp)
Optional for Serving:
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Chopped flat-leaf parsley
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Freshly ground black pepper
Instructions
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Add chicken, corn, potatoes, carrot, celery, onion, garlic, stock, and salt to a 6-quart slow cooker.
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Cover and cook on high for 4–5 hours or low for 6–7 hours, until chicken is tender.
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Remove chicken and set aside. Blend part of the soup with an immersion or standard blender to slightly thicken.
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Mix cream cheese with hot soup liquid until smooth, then stir into the pot.
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Shred or dice the chicken and return it to the slow cooker. Stir in lemon juice.
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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