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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)

565kcal

Energy (kJ)

2361kJ

Protein (g)

22.8g

Carbohydrate incl. fibre (g)

58.4g

Carbohydrate excl. fibre (g)

53.2g

Sugar (g)

7.2g

Fibre (g)

5.1g

Fat (g)

28.6g

Saturated fat (g)

5.5g

Unsaturated fat (g)

2.7g

Monounsaturated fat (g)

0.6g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

68mg

Sodium (mg)

1587mg

Salt (g)

3.97g

Vitamin A (IU)

95IU

Vitamin C (mg)

23.8mg

Calcium (mg)

42mg

Iron (mg)

2.36mg

Total

2260kcal

9445kJ

91.1g

233.4g

212.9g

28.6g

20.6g

114.3g

21.9g

10.6g

2.6g

7.4g

0.0g

271mg

6346mg

15.87g

379IU

95.0mg

170mg

9.44mg


  • 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.