Creamy Chicken and Vegetable Soup with Corn

Name: Creamy Chicken and Vegetable Soup with Corn
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 454 g boneless chicken breast; 260 g potatoes; 370 g fresh or frozen corn; 150 g bell pepper; 160 g onion; 3 g garlic; 1.06 l low-sodium chicken broth; 480 ml 2% milk; 60 g wheat flour; 110 g sharp cheddar cheese; 2 pcs bacon; to taste salt and black pepper

A hearty, creamy soup featuring tender chicken, potatoes, sweet corn, and sharp cheddar cheese.

Total: 50 min
Servings: 8
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 321
Protein: 26 g
Fat: 13 g
Carbs: 25 g

Ingredients

for 8 servings

boneless chicken breast454 g
potatoes260 g
fresh or frozen corn370 g
bell pepper150 g
onion160 g
garlic3 g
low-sodium chicken broth1.06 l
2% milk480 ml
wheat flour60 g
sharp cheddar cheese110 g
bacon2 pcs
salt and black pepperto taste

Method

7 steps

Fry the bacon in a large pot until crispy, then remove and crumble.
Sauté the chopped chicken, bell pepper, onion, and garlic in the bacon fat for about 5 minutes.
Add the chicken broth and potatoes. Bring to a boil, cover, and simmer for 15–20 minutes.
Stir in the corn.
Whisk the milk and flour together until smooth, then stir into the soup.
Simmer for about 10 minutes, stirring constantly, until the soup thickens.
Stir in the cheddar cheese until melted and serve topped with crumbled bacon.