Sweet Corn & Chicken Soup
Posted May 23, 2025
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This sweet corn & chicken soup is an unforgettable combination of bold & flavorful ingredients. Bacon, chicken, potatoes, corn and more come together to make the most delicious, hearty soup that transcends the seasons and is perfect for any time of the year!
This sweet corn and chicken soup is a hearty, delicious soup that is an entire meal in one pot!
In this recipe, bacon, chicken and vegetables are cooked in a thick and flavorful homemade broth (no canned soups) for a recipe so delicious you’ll go back for seconds (and thirds).
This is a great recipe to feed a crowd, and can be a summer or winter soup depending on if you prefer to use fresh corn cut off the cob or frozen corn!
Sweet Corn & Chicken Soup: Ingredients & Substitutions
- Chicken breasts. you can use leftover rotisserie chicken instead of cooking raw chicken breasts. Add it with the sauce thickener.
- Yukon gold potatoes. Red or Russet potatoes are good substitutes.
- Chicken broth. vegetable broth also works well.
- Corn. use fresh corn cut from the cob, or frozen corn.
- Carrots and celery. if you’d like, you can substitute your favorite vegetables like bell peppers, etc.
- Heavy cream. half and half or whole milk are the best substitutes.
- All-purpose flour. to make this recipe gluten-free, use all purpose gluten-free flour.
How to Make Corn & Chicken Soup
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by cooking the bacon in a large pot or dutch oven until it just begins to release the fat.
Then, add the and chicken and cook over medium heat until the chicken is cooked through.
Add 2 Tablespoons butter, onion, celery, carrots, minced garlic, potatoes and corn to the Dutch oven.
Cover and cook on medium-high heat for 5-10 minutes, until the onions are translucent, and vegetables are slightly soft, stirring often.
Then, add the broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and simmer with the lid very slightly ajar (to avoid boiling over) for 10-15 minutes, or until the potatoes are soft (this will depend on how large you cut your potatoes. Smaller diced potatoes will cook faster).
While the soup is boiling, whisk the cream, flour, paprika salt and pepper together in a small bowl.
Then, once the potatoes are soft, add the cream mixture to the pot.
Cook, uncovered, over medium heat for 5 minutes or until the soup is thickened. Taste and adjust salt and pepper as desired.
Serve
Serve the corn & chicken soup garnished with cooked bacon, cheese, chives, etc.
I suggest serving it with crusty bread like this no knead bread or homemade french bread. Or homemade biscuits or cheese biscuits!
Store/Freeze
Store leftover corn and chicken soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Reheat in the microwave or on the stovetop.
Sweet Corn & Chicken Soup Recipe FAQS
Yes, you can double this recipe, just be sure to cook it in a large pot.
The flour is the thickening agent in this soup, it should be nice and thick as written. However, you can add cornstarch (1 Tablespoon) and cook, uncovered, until thickened if the flour isn’t doing the trick.
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Sweet Corn & Chicken Soup
Ingredients
- 12 ounces bacon (diced small)
- 2 pounds chicken breasts (diced small)
- 4 tablespoons salted butter
- 1 small yellow onion (finely diced, 1 cup)
- 3 ribs of celery (finely diced, 1 cup)
- 2 large carrots (sliced, ¾ cup)
- 1 tablespoon minced garlic
- 1 pound Yukon gold potatoes (peeled & diced to ¼ ” cubes)
- 2 cups sweet corn
- ½ tsp sea salt
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- ¼ cup all-purpose flour
Toppings (Optional)
- cheddar cheese
- green onions
- chives
- crumbled bacon
Instructions
- In a large pot or Dutch oven, cook the bacon until it just begins to release the fat.
- Then, add the and chicken and cook over medium heat until the chicken is cooked through.
- Add 2 TBS butter, onion, celery, carrots, minced garlic, potatoes and corn to the Dutch oven. Cover and cook on medium-high heat for 5-10 minutes, until the onions are translucent, and vegetables are slightly soft, stirring often.
- Add the broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and simmer with the lid very slightly ajar (to avoid boiling over) for 10-15 minutes, or until the potatoes are soft (this will depend on how large you cut your potatoes. Smaller diced potatoes will cook faster).
- In a small bowl, whisk together cream, flour, paprika salt and pepper and add the mixture to the Dutch oven once the potatoes are soft.
- Cook, uncovered, over medium heat for 5 minutes or until the soup is thickened. Taste and adjust salt and pepper as desired.
- Serve topped with cooked & crumbled bacon, chives, etc.
Video
Notes
- Chicken breasts. you can use leftover rotisserie chicken instead of cooking raw chicken breasts. Add it with the sauce thickener.
- Yukon gold potatoes. Red or Russet potatoes are good substitutes.
- Chicken broth. vegetable broth also works well.
- Corn. use fresh corn cut from the cob, or frozen corn.
- Carrots and celery. if you’d like, you can substitute your favorite vegetables like bell peppers, etc.
- Heavy cream. half and half or whole milk are the best substitutes.
- All-purpose flour. to make this recipe gluten-free, use all purpose gluten-free flour.
Nutrition information is automatically calculated, so should only be used as an approximation.
