Creamy chicken, bacon and corn soup

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This creamy chicken, bacon and corn number is just the ticket for a cold night.


1 tbsp olive oil
1 leek, finely sliced
1 small brown onion, finely diced
1 clove garlic, crushed
4 rashers bacon, diced
2 chicken breasts, diced
420g tin corn
1 1/4 litres Massel Chicken Style Liquid Stock
1 cup cream
shallots, sliced, to serve


  1. Heat oil in a large saucepan over gentle heat and cook leek, onion and garlic for 4 minutes until soft.
  2. Increase heat and add bacon and chicken. Cook, stirring, for 1-2 minutes. Add corn, then pour in stock. Bring to the boil, then reduce heat and simmer for 15 minutes. Add cream and return to a gentle simmer. Season well.
  3. Serve garnished with sliced shallots.

recipe notes

Use 1 large or 2 small chicken breasts. You can also use leftover roast chicken.
Double the recipe and freeze in portions for a second meal.

Credits: Best Recipes