Name: Easy chicken and corn soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 40g butter; 1 medium onion (150g), chopped coarsely; 800g canned creamed corn; 300g canned corn kernels, drained; 1 litre (4 cups) chicken stock; 2 cups (500ml) water; 2 cups (320g) chopped cooked chicken; 4 medium zucchini (480g), chopped coarsely; ¾ cup (180ml) pouring cream or evaporated milk

Easy chicken and corn soup

This quick and easy soup is perfect for camping or a fuss-free weeknight dinner.

Two bowls of creamed corn, zucchini & chicken soup in front of a pot of soup

Serves 6

Prep

Cook

35M

Total

40M

This easy chicken and corn soup recipe is budget-friendly and crowd-pleasing. It’s a winner for cosy camping trips and makes an easy weeknight dinner back at home.

Try serving this soup with our other campfire recipes, like cheesy cob loaf baked rolls or a delicious basic damper cooked in the camp oven.

Ingredients

40g butter

1 medium onion (150g), chopped coarsely

800g canned creamed corn

300g canned corn kernels, drained

1 litre (4 cups) chicken stock

2 cups (500ml) water

2 cups (320g) chopped cooked chicken

4 medium zucchini (480g), chopped coarsely

¾ cup (180ml) pouring cream or evaporated milk

Method

Heat butter in a large saucepan or camp oven over medium heat. Cook onion, stirring, until softened.

Add creamed corn, corn kernels, stock and the water. Bring to the boil; simmer, covered, for 20 minutes. Add chicken, zucchini and cream; simmer for 5 minutes or until hot. Season to taste. Serve with your favourite toasted sourdough, if you like.

Don’t have access to a fridge? Use canned evaporated milk instead of pouring cream and omit the chicken and add the same weight of cooked potato, if preferred.
Test Kitchen tip

Women's Weekly Food

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