Fall, Meats, Soup

Chicken Corn Soup

Chicken corn soup is my go-to when its almost time for dinner and I haven’t prepped anything.  Quick and easy for year-round convenience.


Serves 4 when accompanied by a salad and dessert


  • 2 12.5oz cans chicken, drained
  • 2 15.25ox cans sweet corn, drained
  • 2 14.75oz cans creamed corn
  • 2 tablespoons Chicken Corn Soup Mix
  • 2 tablespoons water
  • 2 tablespoons ghee or butter
  • 2 cups chicken stock, broth, or water
  • 2 eggs, whisked
  • Salt to taste
  • Soy sauce (optional)


  • In a pot on medium heat, add ghee or butter
  • In small bowl, add Chicken Corn Soup Mix and 2 tablespoons of water and stir until it forms a paste
  • Add paste carefully to pot and stir until fragrant (less than a minute)
  • Add all canned items and stir until mixed
  • Add chicken stock, broth, or water
  • Bring to boil then simmer until butter separates from the sauce
  • Stir in whisked eggs
  • Salt to taste
  • When mixture starts to bubble, it is ready
  • Transfer to bowl and serve
  • Garnish with soy sauce (optional)

One thought on “Chicken Corn Soup

  1. Miriam, I just went to a reception at River Arts that you catered. It was out of this world! Really delicious and accommodated those who had special food needs and those of us who would kill for beef wellington. It was so special, I’m thinking about asking you to cater our (early) Christmas with that menu. Just wanted to congratulate you on a perfectly lovely party.

    Shelley Minch
    [email protected]

Leave a Reply

Your email address will not be published. Required fields are marked *