Chicken Cream Corn Soup Recipe

Sweat the aromatics

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make a roux

Sprinkle the 3 tablespoons flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. The mixture should form a thick paste and start to smell slightly toasty but not brown.

Add liquids and corn

Slowly pour in 1 cup of the chicken broth while whisking to smooth any lumps. Add the remaining 3 cups of chicken broth and bring the mixture to a gentle simmer. Add the 3 cups of corn kernels and the bay leaf. Reduce heat to maintain a low simmer.

Simmer to blend flavors

Let the soup simmer gently for 10 minutes so the corn softens and flavors meld. Stir occasionally to prevent sticking.

Cream finish

Stir in the 2 cups of half-and-half (or combined cream and milk). Return to a low simmer—do not boil vigorously once dairy is added, to avoid curdling.

Add chicken and seasonings

Stir in the 2 cups of cooked shredded or diced chicken, 1 teaspoon fresh thyme (or 1/2 tsp dried), 1 teaspoon granulated sugar (if using), 1.5 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper. Continue to simmer gently for 5–7 minutes to warm the chicken through and allow flavors to combine. Taste and adjust seasoning as needed.

If you prefer a smoother, creamier soup: remove about 2 cups of the soup (including some corn and liquid) to a blender or use an immersion blender to purée until mostly smooth, then return it to the pot and stir to combine. This step is optional and depends on your preferred texture.

Thicken if needed

If the soup is thinner than you like, make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until fully dissolved. Stir the slurry into a small bowl of hot soup to temper, then stir it into the pot. Simmer gently 2–3 minutes until the soup thickens. Adjust consistency with additional broth or cream if it becomes too thick.

Finish and garnish

Remove and discard the bay leaf. Stir in 1 teaspoon unsalted butter (optional) and up to 1/2 teaspoon lemon juice to brighten the flavor, tasting as you go. Ladle soup into bowls and garnish with 2 tablespoons sliced fresh chives. Serve hot.