Roasted Corn Soup With Chicken Recipe

Name: Roasted Corn Soup With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen whole kernel corn; 2 cups chopped onions (2 large); 1 1/2 cups coarsely chopped sweet red peppers; 2 garlic cloves; 1 tablespoon cooking oil; 4 (14 ounce) cans chicken broth; 1/2 teaspoon dried thyme, crushed; 1/8 - 1/4 teaspoon cayenne pepper; 1/3 cup all-purpose flour; 1/2 cup half-and-half or 1/2 cup light cream; 2 chicken breasts, chopped

Servings: persons

1 (16 ounce) package frozen whole kernel corn
2 cups chopped onions (2 large)
1 1/2 cups coarsely chopped sweet red peppers
2 garlic cloves
1 tablespoon cooking oil
4 (14 ounce) cans chicken broth
1/2 teaspoon dried thyme, crushed
1/8 - 1/4 teaspoon cayenne pepper
1/3 cup all-purpose flour
1/2 cup half-and-half or 1/2 cup light cream
2 chicken breasts, chopped

1
Grill chicken breast and chop in to small bite size pieces.
2
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
3
Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
4
In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
5
In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
6
Add chopped chicken and heat through.
7
To serve, ladle soup into bowls.
8
If enchilada sauce is need for chicken enchiladas, blend the ingredients.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) package frozen whole kernel corn, 2 cups chopped onions (2 large), 1 1/2 cups coarsely chopped sweet red peppers, 2 garlic cloves, and more.

Yes, Roasted Corn Soup With Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Corn Soup With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions