Description
This Sweet Corn Chicken Soup is silky, cozy, and lightly spiced comfort in a bowl. Naturally creamy from sweet corn and coconut milk, it’s packed with tender shredded chicken and warm aromatics like garlic and ginger. Simple to make in one pot, it’s a perfect weeknight soup that feels special yet stays wonderfully light.
Ingredients
Scale
- 2 cups sweet corn (fresh or frozen)
- 1 cup cooked chicken, shredded
- 4 cups chicken broth
- 1 cup coconut milk (full-fat for extra creaminess)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 green onions, chopped (for garnish)
- Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes, or until the onion is soft and translucent.
- Stir in the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Add the sweet corn to the pot and stir to coat in the aromatics. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low–medium and let the soup simmer gently for about 10 minutes to allow the flavors to meld and the corn to soften.
- Using an immersion blender, blend the soup directly in the pot until mostly smooth and creamy. (Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, then return it to the pot.)
- Stir in the shredded chicken, coconut milk, soy sauce, black pepper, and cayenne pepper (if using). Simmer for another 5 minutes, stirring occasionally, until the chicken is heated through and the soup is steaming.
- Taste and adjust seasoning with salt and additional pepper or soy sauce if needed.
- Ladle the soup into bowls and garnish generously with chopped green onions before serving.
Notes
- Use low-sodium chicken broth if you prefer to control the salt level more precisely.
- Frozen corn works beautifully here no need to thaw; just add a few extra minutes of simmer time.
- For a chunkier texture, blend only half the soup and leave the rest with whole corn kernels.
- Adjust the cayenne to your heat preference, or omit it entirely for a milder, family-friendly soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 6 g (approximate)
- Sodium: 850 mg (approximate, varies with broth and soy sauce)
- Fat: 18 g (approximate)
- Saturated Fat: 10 g (approximate, from coconut milk)
- Unsaturated Fat: 7 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 22 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 18 g (approximate)
- Cholesterol: 55 mg (approximate)
Keywords: sweet corn chicken soup, creamy chicken soup, coconut milk soup, easy weeknight soup, spicy corn soup