Creamy Chicken and Corn Summer Soup

Nothing says summer quite like corn on the cob. We just love it, as long as it is no genetically modified corn! I always use my chicken bones to make broth and in the summer we sometimes start to get a backlog of broth since I don’t make quite as much soup. This chicken and corn chowder combines corn, chicken and broth and cream to pack a nutritional punch. You can top it with whatever you like,We topped ours with bacon and fresh cilantro from the garden. Yum!

Creamy Chicken and Corn Summer Soup

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Soup
Cuisine American
Servings 3


  • 1 onion chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups diced chicken
  • 3 cups chicken broth
  • 8 ounces of red potatoes diced into bite size pieces
  • 2 ears of corn
  • 1/4 cup cream
  • 1/2 teaspoon salt
  • pepper to taste
  • garishes: tomatoes avocado, cilantro, limes


  • Heat butter and oil over medium in a large skillet. Add onions and cook for about 5-7 minutes, or until onions are transparent.
  • Add potatoes and broth and bring the soup to a boil. Reduce the heat and simmer for about 5 minutes, until the potatoes are barely tender.
  • Add the chicken and corn and boil. Reduce the heat and stir in the salt, cream and pepper to taste.
  • Garnish as desired and serve.
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