Creamy Corn and Chicken Soup

A classic, quick and easy soup recipe. Corn, broth, spices and cream cheese form the foundation for this dish with chicken, roasted peppers and onion completing this hearty meal.



Chicken tenders, from the deli, diced

2, 14.5 oz. cans

Chicken broth

1/2 tsp.

Curry powder

1/2 tsp.


1 clove

Garlic, minced

1/4 tsp.

Red pepper, crushed

2 cups

Frozen corn kernels, thawed, divided

3 oz.

Cream cheese, softened

1/2 cup

Half and half


Green onions, chopped

1/4 cup

Roasted red bell pepper, chopped

1 garnish

Lemon zest


  1. In a large saucepan place the broth, curry powder, dillweed, garlic, crushed pepper and 1 cup of the corn.

  2. Simmer 5 minutes. Place the cream cheese in a blender; add the soup and blend till smooth.

  3. Return the soup to the pot and add the rest of the corn, chicken, onions and roasted pepper. Simmer 5 minutes.

  4. Garnish each serving with lemon zest.