A summer corn soup with chicken has NEVER been easier than this because you're gonna make it in the Instant Pot! Only 15 minutes of hands-on time for you my friend. It's easy-breezy - just like summer suppers should be🌟
My friend and I made a corn chowder recipe years ago and I've been thinking about an easy sweetcorn soup ever since😅
This version of corn soup is a creamy and hearty - BUT not heavy. It's a delicious soup, packed with veggies. It's on the thicker side but not quite a "chowder".
🥣How to make chicken sweet corn soup
Making this chicken and corn soup in your Instant Pot is super easy.
Here's the high level steps:
Cook some of the corn kernels on a cast iron pan to bring out sweetness.
Meanwhile, sear chicken breasts in Instant Pot on both sides. Remove.
Deglaze the bottom of the Instant Pot with a little chicken broth.
Add celery and shallots to the Instant Pot. Stir and cook for a couple minutes.
Add the potatoes, cooked corn, frozen corn and chicken breasts to the Instant Pot. Add the chicken broth.
Set the Instant Pot for 8 minutes on high pressure. When done, blend with the soup with a hand blender.
Then add the chopped kale and cream.
Make sure it's heated through and taste it. If it needs more salt, add some here.
Where gluten could sneak in
🥣Chicken broth - if you don't have chicken broth, you can use a vegetable broth instead. But just be sure it's a gluten-free broth because not all broths are gluten-free!
🥘What to serve with corn and chicken soup
Here's some delicious summer salads to go with this corn and chicken soup recipe:
Top Tip
Be sure to add the frozen chopped kale after you blend the soup. I've made this so many times and if I forget this step and add the kale BEFORE blending, you get a pretty green-tinted soup (which your family may or may not find appetizing)😅
Hope you love this recipe for Chicken and Corn Soup like we do!
~April
📖 Recipe
Instant Pot Sweet Corn and Chicken Soup (15 min prep)
Ingredients
- 3 celery stalks, diced
- 2 shallots, diced
- 2 medium chicken breasts 0.5 kg or 1.3 lbs
- 2 cups baby potatoes, halved
- 4 cups chicken broth, gluten-free
- ¾ cup 5% cream
- 3 cups frozen corn kernels, divided
- 1.5 cups frozen diced kale
- Kosher salt, to taste
- Chives
Instructions
- In a cast iron pan, cook 2 cups of the corn kernels until browned or a little blackened. Stir often.
- While the corn is cooking, set the Instant Pot to Saute and add olive oil.
- Once hot, sear chicken breasts for 3 minutes per side. Sprinkle each side with some Kosher salt. Then remove the chicken breasts.
- Deglaze the pot with a little chicken broth, scraping any browned chicken bits left behind.
- Add celery and shallots to the Instant Pot. Stir and cook for a couple minutes. Sprinkle some Kosher salt here too. Turn off the Saute function.
- Then add in the baby potatoes, blackened corn kernels, the 1 cup of regular corn kernels, the seared chicken breasts and the rest of the chicken broth.
- Secure lid and set to 8 minutes on high pressure. Once the timer is up, give the soup a 10 minute Natural Pressure Release. Then carefully release the remaining pressure and remove the lid.
- Set Instant Pot to Keep Warm. Take out about 2 cups of soup and using a hand blender, blend the rest of the soup in the Instant Pot. Then add back in the non-blended 2 cups of soup.
- Shred the chicken with 2 forks.
- Lastly, add ¾ cup cream and frozen kale. Stir and heat through.
- Taste and add salt if needed. Serve hot with fresh chives on top.
Notes
- ADD THE KALE AFTER BLENDING. Or you'll have green soup😄
- You can use fresh kale instead of frozen kale. Just finely chop it up.
- You can use any kind of corn - frozen, canned or fresh. Just cook the fresh corn first.
- Searing the chicken breasts brings a ton of flavor. Don't skip this step - it's worth it.
- Keeps in fridge for up to 4-5 days. Re-heat leftovers on the stove or microwave until warmed through. Freeze up to 3 months.
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