Submitted by Erin Cole
Chicken and Corn Soup
Serving: 4
Ingredients
- 2x 420gm cans of creamed corn
- 1x 420gm can drained corn kernals
- 1x bunch chopped fresh coriander
- 2x chicken breasts or 6x chicken thighs chopped
- Salt and pepper to taste
- 1L chicken stock
- 2 tsp minced garlic or powdered garlic
- 1tbspn brown sugar
- ADD AFTER COOKING
- 1/4 cup sour cream
- For added flavour add 3 pieces chopped bacon and 1 chopped red onion
Instructions
- Put all ingredients into slow cooker except sour cream. Turn on low for 10 hours. No need to stir.
- Once cooked and served add sour cream to individual bowls and stir.
- Can freeze WITHOUT sour cream.
- Fresh coriander is best but you can use dried.
Tried this recipe?Scroll Down To Share What You Think
Was a nice flavour but the texture was really unpleasant. To much coriander aswell
Love this soup. I made it as I wanted to use up some chicken thighs that were in the freezer. Decided to freeze it for lunches. My daughter was the first to have some on Tuesday and she messaged me to say the soup is amazing! I have just had some and love it. The only thing I did differently was use less coriander. Will be making this again and again.
Another regular one! I use 3 or 4 fresh corn on the cob, I add a sautéed brown onion and I don’t add the sour cream. Healthy and delicious!
Thanks so much for your feedback Suzie – we appreciate you!