Creamy Chicken and Corn Soup

AIEC employees share favorite soups

Creamy Chicken and Corn Soup

By Nick Reitz, Manager of Government Relations
Course Soup


  • 3 fresh ears corn on the cob
  • 2 T. canola oil
  • 1 onion finely chopped
  • 2 medium potatoes peeled and diced
  • 2 c. reduced-salt chicken stock
  • 2 c. milk
  • 1/2 lb. cooked chicken breasts skinned and finely chopped
  • 2 tsp. chopped fresh tarragon
  • Salt to taste
  • Pepper to taste
  • 2 strips smoked bacon fried and trimmed of visible fat, to garnish
  • Fresh tarragon leaves to garnish


  • Remove the green husks and all of the “silk” from the corn. Holding each cob upright on a chopping board, cut the kernels from the cob. (You should end up with about 1-1⁄2 cups loose corn kernels.) Set the kernels aside.
  • Heat the canola oil in a large saucepan, add the onion and fry over medium heat until softened, but not browned.
  • Add the potatoes and corn kernels to the pan and cook for another 5 minutes, stirring frequently.
  • Pour in the chicken stock and bring to a boil. Reduce the heat and simmer gently for 5 minutes or until the potatoes are just tender.
  • Stir in the milk and the chopped tarragon. Season with salt and pepper. Cook, stirring, for another 2–3 minutes.
  • Pour half of the mixture into a food processor or blender and blend to a coarse texture, not to a purée. Return the mixture to the pan. Add the chicken and stir to mix.
  • Set the soup over a low heat to warm through.
  • Meanwhile, cook the bacon until it starts to brown. Drain on paper towel, then finely chop.
  • Ladle the soup into bowls, scatter on some bacon and a sprinkling of tarragon leaves, and serve.