Mashed Potato Soup with Chicken and Corn

by Editorial Staff

Mashed potato soup with chicken and corn is interesting in that it turns out to be quite thin with a puree consistency. It is a cross between a regular soup and a pureed soup: tender, delicious, and nutritious. The potatoes and most of the corn in the soup are crushed and served with chicken pieces and whole corn kernels. Try to make such a delicious and interesting soup!

Servings: 7

Ingredients

  • Chicken fillet – 400 g
  • Canned corn – 400 g
  • Potatoes – 400 g
  • Onions – 150 g
  • Garlic – 1 clove (large)
  • Butter – 50 g
  • Parsley or dill greens – 15 g
  • Ground black pepper – to taste
  • Salt to taste
  • Water – 2 l

Directions

  1. Peel the onion and garlic. Cut the onion into cubes, the garlic into small pieces.
  2. Melt the butter in a frying pan. Fry the onions for 3-5 minutes, until translucent. You can fry the onions not in a frying pan, but immediately in a suitable (thick-walled) saucepan.
  3. Then add garlic to the onion.
  4. Fry for another 1 minute.
  5. After that, put the fried onion with garlic in a saucepan (if fried in a saucepan, leave it in it). Also, put the chicken fillet in the pan.
  6. We pour in water.
  7. Bring to a boil and cook over low heat for 20-30 minutes, until fillet is tender.
  8. Remove the finished fillet from the broth.
  9. We disassemble the fillet into pieces, cover it, and leave it on a plate.
  10. Peel the potatoes and cut them into small pieces.
  11. Add potatoes to a saucepan and cook for 20 minutes.
  12. Then add 300 g of corn (leaving 100 g for serving).
  13. Cook the corn soup for another 5 minutes. The potatoes should be completely cooked.
  14. We interrupt the soup with an immersion blender. It is most convenient to drain most of the broth and mix the thick with a small amount of broth with a blender in mashed potatoes.
  15. We interrupt everything until a homogeneous consistency.
  16. Then pour the rest of the broth into the pan.
  17. Then add chicken meat to the soup.
  18. And also add salt and ground pepper.
  19. Cook the soup, stirring occasionally, for another 5 minutes and turn off the heat.
  20. Pour the soup into bowls. Put some of the leftover corn in each serving and sprinkle with chopped herbs.

Enjoy your meal!

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