Creamy chicken, corn & potato soup
A thick, comforting chicken soup with sweet corn, tender potato, garlic, parsley and milk, made creamy by mashing some of the potato.
At a glance
All meals · 20 minutes active preparation · 50 minutes total · meal
Method range: 2–8 servings.
Contains: milk. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 1578 kJ
- Protein
- 36.2 g
- Carbs
- 33.8 g
- Fat
- 9.4 g
- Iron
- 1.7 mg
- Calcium
- 100.0 mg
- Folate
- 71.4 µg
- Vitamin C
- 34.2 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.
- Skinless chicken breast, raw500 g
- Olive oil, divided20 g
- Brown onion, peeled and diced150 g
- Garlic, peeled and finely chopped12 g
- Potatoes, peeled and cut into 2 cm cubes500 g
- Reduced-salt chicken stock750 g
- Canned corn kernels, drained300 g
- Full-cream milk250 g
- Fresh flat-leaf parsley, chopped20 g
- Iodised table salt2 g
- Ground black pepper2 g
Method
- Cut the chicken into 2 cm pieces. Heat 10 g of the olive oil in a large heavy saucepan over medium-high heat. Brown the chicken in two uncrowded batches for 2 minutes per side; transfer to a clean plate. It will finish cooking in the soup.
- Reduce the heat to medium. Add the remaining oil and onion and cook for 5 minutes until softened. Add the garlic and black pepper and stir for 30 seconds.
- Add the potato and reduced-salt stock. Bring to a boil, then reduce to a steady simmer, partially cover and cook for 12–15 minutes until the potato crushes easily against the side of the pan.
- Scoop about one quarter of the potato into a bowl, mash it smooth with a fork and stir it back into the soup. Add the corn, milk, browned chicken and any juices. Simmer gently, without a hard boil, for 5–7 minutes until the soup lightly coats a spoon and the largest chicken pieces reach 75°C in the centre.
- Stir in the parsley and iodised salt. Rest for 3 minutes, then taste and serve. If the soup thickens more than desired, loosen it with a small splash of hot water.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 1578 kJCooking estimate incomplete | — | |
| 36.2 gCooking estimate incomplete | — | |
| 9.4 gCooking estimate incomplete | — | |
| 5.1 gCooking estimate incomplete | 21%AI · reported contribution only | |
| 33.8 gCooking estimate incomplete | — | |
| 100 mgCooking estimate incomplete | 10%RDI · reported contribution only | |
| 40 µgCooking estimate incomplete | 27%RDI · reported contribution only | |
| 1.7 mgCooking estimate incomplete | 9%RDI · reported contribution only | |
| 0.38 µgCooking estimate incomplete | 16%RDI · reported contribution only | |
| 71 µgCooking estimate incomplete | 18%RDI · reported contribution only | |
| 34.2 mgCooking estimate incomplete | 76%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed with measured ingredients, practical timings, moisture control and sensory doneness cues. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Unknown nutrient values remain unknown.
- Skinless chicken breast, raw: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Brown onion, peeled and diced: Whole-recipe edible weight.
- Garlic, peeled and finely chopped: Whole-recipe edible weight.
- Potatoes, peeled and cut into 2 cm cubes: Whole-recipe edible weight.
- Reduced-salt chicken stock: Whole-recipe edible weight.
- Canned corn kernels, drained: Whole-recipe edible weight.
- Full-cream milk: Whole-recipe edible weight.
- Fresh flat-leaf parsley, chopped: Whole-recipe edible weight.
- Iodised table salt: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Skinless chicken breast, raw: Chicken, breast, lean flesh, raw
- Olive oil, divided: Oil, olive
- Brown onion, peeled and diced: Onion, mature, brown skinned, peeled, raw
- Garlic, peeled and finely chopped: Garlic, peeled, fresh, raw
- Potatoes, peeled and cut into 2 cm cubes: Potato, pale skin, peeled, raw
- Reduced-salt chicken stock: Stock, liquid, all flavours, reduced salt, prepared
- Canned corn kernels, drained: Corn, kernels, canned in brine, drained
- Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
- Fresh flat-leaf parsley, chopped: Parsley, continental, fresh, raw
- Iodised table salt: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
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