Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/8–1/4 teaspoon ground cayenne pepper
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 medium Yukon gold potatoes, diced into 1/2-inch pieces
- 3 cups corn kernels (fresh or frozen)
- 2½ cups cooked diced chicken
- 1/2 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, celery, and carrots. Cook for 7–10 minutes until softened, stirring occasionally.
- Lower the heat and add garlic, oregano, and cayenne pepper. Stir for 1 minute.
- Sprinkle in the flour and stir constantly for 2 minutes to cook off the raw flavor.
- Gradually add chicken broth, stirring until slightly thickened over medium-low heat.
- Bring to a gentle boil. Add diced potatoes and cook for 7–10 minutes.
- Add corn and continue to gently boil for 3–5 minutes, until potatoes and corn are tender.
- Reduce heat to low, add cooked chicken, and warm for 1–2 minutes.
- Remove pot from heat. Stir in heavy cream, then add chopped thyme and parsley. Season with salt and black pepper to taste.
- Serve hot and enjoy.
Notes
- Peel carrots for a brighter appearance.
- You may omit the cream for a lighter version, but it will be less rich.
- Use the cut-in-half method when cutting corn kernels off the cob to reduce mess.
- Bring cream to room temperature and remove soup from heat before adding to prevent curdling.
- Store leftovers in an airtight container in the fridge. Reheat gently on the stove or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 7g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 103mg
