Pic of Chicken, leek and corn soup

Chicken, leek and corn soup

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Soups & stews

Chicken, leek and corn soup

Starter Serves 5 45 min
This is a comforting, easy main-meal soup that's made in less than half an hour. There's no need to be too exact with the quantities: if you have some leftover cooked chicken, you could just use that. This also stands up well as a vegetarian corn chowder if you leave out the chicken and bacon.


  • 2 corn cobs
  • 50g butter
  • 2 red chillies, deseeded and diced
  • 2 streaky bacon rashers, diced
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 leeks, halved and sliced
  • 2 floury potatoes, peeled and diced
  • meat from 4 chicken thighs, skinned and diced
  • 1 litre chicken stock
  • 200ml single cream
  • 1 tbsp chives or parsley, chopped
  • salt and pepper


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Cut the kernels from the sweetcorn cobs - the easiest way to do this is to stand each cob upright on a board and cut downwards with a sharp knife in a sawing action.
  • Step 2

    Heat the butter in a large pan, add the chillies, bacon, onion, garlic and leeks and fry for about 10 minutes, without browning.
  • Step 3

    Add the potatoes, chicken, corn and stock and simmer for 15-20 minutes, until the potatoes are tender and the chicken is cooked. Stir in the cream and herbs, season well and serve.

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