So hearty and very comforting on a cold Winter’s night! A big bowl of this Chicken and Corn Soup will leave you feeling satisfied and happy!

Ingredients (serves 6)

  • 2 cans Creamed corn
  • 1 can Corn kernels
  • 3 cups Sliced mushrooms
  • 1 medium size Onion, diced
  • 500g g Chicken mince
  • Oil for frying
  • Salt & Pepper


  1. Lightly fry diced onion, then add in the chicken mince and allow to brown.
  2. Add in the mushrooms and cook for about 5 minutes until softened.
  3. Add in both cans of creamed corn, the corn kernels, 2 cans of water and salt & pepper to taste. Allow simmer for 15 minutes.

Notes... This Chicken and Corn Soup can be made ahead and stored in the fridge for up to 4 days. This also freezes quite well too.

  • How simple! I’ve never tried to.make before as my mum would.always boil a chicken carcus for ages and I never had the time. Thanks for sharing


  • A great simple recipe for one of my favorites thanks so much


  • A brilliant take on chicken and corn soup although I’d leave out the mushrooms but that’s just a personal choice. Great weather to give this a try


  • Bit of a twist on the classic recipe, cheers.


  • OMG I love a good Chicken & Sweet Corn Soup but have never made it myself. I am so following this recipe. Thank you.


  • yum love a good chicken and corn soup – i bet it tastes as good as it looks :) Thank you for sharing


  • I was so looking how to make corn soup. .. just in time … Thanks :)


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