Creamy Chicken and corn Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a pan on medium heat and add a knob of butter.

Add half a small finely chopped onion and 1 minced garlic clove; let sweat down for a few minutes.

Add 250 grams of chicken fillet cut into small pieces; you can choose the size you prefer.

Optionally add fresh thyme leaves and black pepper.

Add about 1 cup of corn to the pan.

Do not add salt at this stage.

Add 1 tablespoon of chicken ala king flour powder mix (optional) and 1 liter of chicken stock; you can use homemade or store-bought.

Add a can of sweet corn and fresh coriander; you can substitute with parsley or chives.

Add a mixture of cream and milk to your desired amount, about 1 cup.

Stir everything together and bring the mixture to a boil.

If you want a thicker consistency, add 2 tablespoons of the chicken ala king mix or corn flour; if too thick, add a little milk.

Let the soup simmer until it thickens; it will thicken more as it stands.

Taste the soup and adjust seasoning with more black pepper if desired; no salt needed due to the chicken stock.

Dish up the soup and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens