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Potato, Corn & Chicken Soup
Just as things started to warm up around here, another round of cold winter weather set in putting us back at square one. Not a place I really enjoy dealing with again.
Time for soup. Soul-warming soup. One of my favorite soups in the world is potato soup (with onion and garlic. Surprise!).
But to be honest, anything containing even the slightest hint of potato is favorite in my book. This unhealthy relationship I have with potatoes? Yup, it’s a Dutch thing.
Vincent van Gogh had me in mind when he painted his ‘Potato Eaters’. I’ll probably need behavioral therapy to overcome it but for now I’ll stick to making yummy things using potatoes.
Like this potato, corn and chicken soup. Simple and hearty. My kinda food.
Ingredients:
1 chicken breast
1 pound potatoes (starchy)
2 ears of corn
1 large onion
1 large garlic clove
8 cups water
2 chicken bouillon cubes
pepper & salt
2 tbsp butter
Directions:
* This soup is creamy without being really thick and dense. If you want to turn it into a thicker, richer, soup you can either use more potatoes or less water. Your call.
Like I’d really shoot a recipe without onions! Chop it (or them) and grate the garlic.
Remove the corn from the husk and clean it up under rinsing water making sure you remove all the silk. Clean corn is happy corn! Yes, it’s true. Slice off the kernels.
Peel the potatoes, slice them into tiny cubes and store them in cold water until we’ll use them.
Here I was thawing out a chicken breast that I cut up in four pieces. You could also use a fryer for this, but you’d have to let it simmer longer.
Heat a little butter.
Just kidding, guys! Oh come on, let have my kicks.
Heat about 2 tbsp butter and sauté the onion until translucent, 5 minutes or so. Add the garlic and cook for another minute.
Pour in the water, add the bouillon cubes (yes, these are MSG free), the chicken and a pinch of salt. bring it to a boil and simmer for 25 minutes, until the chicken is tender.
Remove the chicken from the pan and let them cool off a bit.
Add the potatoes to the broth, bring it to a boil, pop the lid on and let it cook for 10 minutes.
Then it’s time for your corn. Cook it for another 10 minutes again (with lid). We want the potatoes and corn to be really soft.
Gives you time to shred the chicken. Try not to eat too much, okay!
If you want to take out some corn and or potatoes for garnish, now is the time to do that.
After those 10 minutes it’s time to do some blitzing. Use your immersion blender, food processor or blender.
Season with salt and pepper to taste. Feel free to add some fresh or dried herbs. I tend to like this soup ‘pure’.
Add the chicken and give the soup another 5 to 10 minutes without the lid.
I would be lying if I said a nice dollop sour cream didn’t finish this soup beautifully. So you have my blessing!
Not that you need my blessing or anything. What you do need is crusty bread. Lots of it!
| Potato, Corn & Chicken Soup | |
| Ingredients |
1 pound potatoes (starchy) 2 ears of corn 1 large onion 1 large garlic clove 8 cups water 2 chicken bouillon cubes pepper & salt 2 tbsp butter |
| Directions |
Peel the potatoes, dice them and keep them in water until you’re ready to use them. Cut a chicken breast in 4 pieces. Heat the butter and sauté the onion until translucent. Add the garlic, give it another minute and pour in the water. Drop the bouillon cubes in there and add a pinch of salt. Bring to a boil and simmer for 25 minutes with the lid on. Remove the chicken from the pan, add the potatoes and cook them for 10 minutes before adding the corn and cooking it another 10 minutes. Shred the chicken. Use your blender or food processor to blitz the soup. Season with salt and pepper to taste, stir in the shredded chicken and simmer for another 5 to 10 minutes. |
| Meal type: | soup/lunch |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
25 Comments »
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I’m with ya on that potato thing! :) This looks delicious!!
The huge chunk of butter made me laugh out loud! Wonderful recipe, Kay!
@ Maria:
I had to laugh so hard when I took that photo. It’s a pound of butter.
Potato love is an Irish thing, no? I have it too. :)
Butter love is what my Mom has. LOL.
I will be making this soup for her this weekend. I was going to make chicken stew, but this looks so yum.
@ Kait:
You talk about chicken stew and you’re not giving me the recipe? Not feeling the love! :)
Actually it is based on this Martha Stewart recipe. :) I only change a couple of things and use different spices. It is simple and yummy.
http://www.marthastewart.com/recipe/chicken-and-dumplings
This soup looks lovely. I LOVE potato soup, but have never tried corn in it. Mmm.
Looks delicious! Will try :)
Do you think it will work with frozen corn?
@ Darina:
Sure thing. Probably even with canned corn :)
I just found you here today! Love the recipes and photography. I haven’t had a chance to try anything, but definitely will. Also, thanks for grouping your lovely photos — makes scrolling and reading soooooo much easier!
Yum! I think that may be dinner tomorrow night – although I’ll probably have to use frozen corn…
Hurray for the butter! Too funny! I could use a bowl of that soup right now, its -21 F here, darn cold but perfect for soup weather.
@Rhonda:
That’s seriously cold! It warmed up a bit here, but started raining non stop. I really long for spring.
I made this on Saturday for my Mom. It was a hit! We rarely get snow but it was coming down that snowing that night and having a nice soup simmering away while watching our hockey team play(even though they lost :( ) was great. :)
what, no kruidenmix gehakt? the best with ANY potato?
@ Lori:
Kruidenmix gehakt?
I’m eating the result of this recipe as I type, and I really want to thank you! Amazing soup, especially with organic produce and crusty crust bread :D
Thank you for this recipe. My son has to work a 12 hour shift tonight and is sick with a cold.I found your recipe made it and called him to come pick up some to take to work with him. I know he will love it and am sure it will help him feel better. Thanks !
This recipe reminds me of ¨Ajiaco¨, a colombian dish that´s delicious !
I found your recipe today and decided to try it later this week!!! I posted it on my page to share and someone asked me where to get the msg free bullion?? Could you please share & Thanks in advance!! :)
You can buy them at pretty much any kind of health food store.
What a great recipe! I decided to use up leftover turkey in this (with turkey broth). Delicious!!
I’ve made this 3 times already. Husband LOVES it! Thank you for such a simple delicious recipe. I don’t add any herbs or anything extra.
Yum! I’m a little sad that soup season is almost over. Don’t forget to scrape the corn again after you get the kernels to get the milk/cream (back of a knife works well).