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Creamy Chicken & Corn Soup

This hearty soup is the perfect comfort food to warm you up on a cold night. Why not make extra and enjoy the leftovers for lunch the next day!
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 2 teaspoons oil
  • 2 rashers bacon, trimmed of fat and diced
  • 1 onion, finely chopped
  • 400 g diced chicken breast
  • 1 x Continental Stock Pot Chicken Salt Reduced
  • 2 cups water
  • 2 potatoes, peeled and diced
  • ½ cup corn kernels
  • 425 g canned creamed corn
  • ¼ cup cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

474kcal

Energy (kJ)

1980kJ

Protein (g)

28.9g

Carbohydrate incl. fibre (g)

43.4g

Carbohydrate excl. fibre (g)

39.3g

Sugar (g)

6.8g

Fibre (g)

4.0g

Fat (g)

22.1g

Saturated fat (g)

8.1g

Unsaturated fat (g)

8.4g

Monounsaturated fat (g)

4.5g

Polyunsaturated fat (g)

3.8g

Trans fat (g)

0.1g

Cholesterol (mg)

91mg

Sodium (mg)

1114mg

Salt (g)

2.78g

Vitamin A (IU)

178IU

Vitamin C (mg)

23.0mg

Calcium (mg)

34mg

Iron (mg)

1.99mg

Total

1896kcal

7921kJ

115.6g

173.4g

157.2g

27.1g

16.2g

88.3g

32.6g

33.7g

17.8g

15.2g

0.4g

363mg

4454mg

11.14g

711IU

91.8mg

138mg

7.96mg


  • 1 Heat oil in a large pan and brown bacon, onion and chicken. Add Stock Pot and water, bring to the boil and add potatoes, simmer for 10 minutes until tender.
  • 2 Add creamed corn and kernels and return to the boil.
  • 3 Stir through cream and top with chopped chives and cracked pepper.