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🍽️ Creamy Corn Soup with Chicken

487 kcal · 30 min · 4 servings

Ingredients

• 300 g corn kernels (can)
• 1 tomato
• 300 g waxy potatoes
• 250 g chicken breast fillet (kitchen-ready, skinless)
• 1 onion
• 1 garlic clove
• 1 tbsp butter
• 2 tsp curry
• 0.5 tsp turmeric
• 600 ml vegetable broth
• 200 ml whipping cream (at least 30% fat content)
• salt
• pepper (from the mill)
• Tabasco
• 4 slices white bread

Instructions

1. 1. Pour the corn kernels into a colander and let the water drain off well.
2. 2. Wash the tomato under running water.
3. 3. Cut the tomato in half.
4. 4. Remove the hard stem base from the tomato.
5. 5. Cut the flesh of the tomato into small cubes.
6. 6. Peel the potatoes.
7. 7. Rinse the peeled potatoes.
8. 8. Cut the potatoes into small cubes.
9. 9. Peel the onion.
10. 10. Peel the garlic clove.
11. 11. Finely chop the onion and the garlic.
12. 12. Rinse the meat briefly under cold water.
13. 13. Pat the meat dry with kitchen paper.
14. 14. Cut the meat into small pieces.
15. 15. Melt the butter in a pot over medium heat.
16. 16. Add the chopped onion and garlic to the hot butter.
17. 17. Sauté the onions and garlic until they are soft and translucent.
18. 18. Add the potato cubes and corn to the pot.
19. 19. Sauté the potatoes and corn briefly.
20. 20. Add the curry powder and turmeric powder.
21. 21. Toast the spices briefly with the ingredients.
22. 22. Deglaze the mixture with the vegetable broth.
23. 23. Add the cream.
24. 24. Season the soup with salt and pepper.
25. 25. Bring the soup to a boil.
26. 26. Add the meat pieces to the boiling soup.
27. 27. Let the soup simmer.
28. 28. Check if the potatoes are soft.
29. 29. Stir the tomato cubes into the finished soup.
30. 30. Season the soup finally with Tabasco to taste.
31. 31. Fill the soup into pre-warmed bowls.
32. 32. Serve the soup hot.
33. 33. Serve toasted white bread on the side if desired.

Nutrition per serving

• kcal: 487
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 49 g