Chicken Corn and Potato Soup

Introduction

Chicken corn and potato soup uses both whole kernel corn and creamed corn, then thickens by blending part of the pot and stirring it back in. You get a chunky soup with a chowder-like body, and the batch is large enough for dinner, a few lunches, or pressure-canned jars.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 4 cups (43.5 oz / 1.23 kg) whole kernel corn
• 1 can (14.5 oz / 410 g) creamed corn
• 1 box (32 oz / 900 g) chicken broth
• 4 cups cubed potatoes
• 1 can (13 oz / 370 g) chicken breast
• 1 ½ cups (½ pint / 250 ml) sliced fresh onion
• 1 cup (8 oz / 250 ml) chopped celery
• ¼ tsp black pepper (optional)
• ¼ tsp non-iodized sea salt (optional)
• ¼ tsp MSG (optional)

Instructions

Cooking

1. Put all ingredients into stockpot and start cooking slowly over medium heat.
2. When the ingredients get warm, put some of them into a blender, liquefy them, and pour back into the pot. This helps thicken the soup.
3. Cook until the potatoes get soft all the way through and start getting translucent, stirring every few minutes to get the contents off the bottom of the pot.
4. If storing then proceed to the section on long term storage.
5. To serve, add ½ cup whole milk, 1 tbsp unsalted butter, and ¼ cup romano cheese per pint of hot soup.

Short term storage (<3 days)

1. Refrigerate at under 40°F (2°C) for no more than 3 days.

Long term storage (>3 days)

1. Pour into 16-ounce (1-pint) mason jars leaving 1 inch (2.5 cm) headspace.
2. Process 90 minutes in a pressure canner at 10 (11 for dial) pounds, adjusted for your altitude.

Variations

• Change the 4 cups cubed potatoes to Yukon Gold if you want pieces that hold their shape better; russets break down faster and make the soup thicker.
• Adjust the blender step by blending more of the soup for a thicker, chowder-like texture or less for a chunkier bowl.
• Replace 1 can (13 oz / 370 g) chicken breast with 1 can of drained white beans for a meat-free version; the soup stays filling but the texture is softer.
• Swap 1 cup of the whole kernel corn for diced carrots if you want a slightly sweeter soup with less corn dominance.

Tips for Success

• Cut the potatoes into even cubes so they soften at the same rate.
• Keep the heat at a steady medium and stir every few minutes; the corn and potatoes can stick to the bottom if the pot gets too hot.
• For the blender step, blend only part of the soup and vent the lid so steam can escape safely.
• The potatoes are done when the centers offer no resistance and the edges look slightly translucent.
• Stir in the whole milk, unsalted butter, and romano cheese right before serving so the dairy stays smooth.

Storage and Reheating

Store cooled soup in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze it in freezer-safe containers with some headspace for up to 3 months, or follow the pint-jar pressure canning method in the instructions for shelf storage.

Reheat refrigerated or thawed soup on the stovetop over medium-low heat, stirring often until hot throughout. You can also microwave single portions in a covered bowl in 1-minute bursts, stirring between each round. If you plan to add the milk, butter, and romano cheese, add them after the soup is hot.

FAQ

Can you use fresh or frozen corn instead of whole kernel corn?

Yes. Use the same volume, and if you use frozen corn, add it straight to the pot.

Do you have to blend part of the soup?

No, but the soup will be thinner. Blending part of it is what gives the broth a thicker, chowder-like consistency.

What kind of potatoes work best here?

Yukon Gold gives you firmer pieces, while russets soften more and help thicken the soup. Both work.

Can you leave out the MSG, black pepper, or salt?

Yes. The broth, creamed corn, and serving additions still provide plenty of flavor, so you can season to taste at the end.