Chicken, Corn & Potato Soup

8 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Beginner
5.0/5 (2)
Chicken, Corn & Potato Soup
A thick, hearty comfort soup with tender chicken, sweet corn, and potatoes simmered in a creamy roux-based broth. Perfect for cold evenings when you want something warm and filling.

Ingredients

8 servings
  • 1 chicken fryer (about 3-4 pounds)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 cups frozen corn
  • 3 to 4 potatoes, peeled and cut in quarters
  • Salt & pepper to taste

Step-by-Step Instructions

  1. Boil whole chicken in a large pot with enough water to cover until fully cooked (about 45 minutes to 1 hour, or until internal temperature reaches 165°F). Remove chicken from pot and set aside to cool. Reserve the broth.
  2. Melt 1/4 cup of butter in pan. Add sliced onion, sliced bell pepper and frozen corn, stirring until butter is melted and onions are translucent.
  3. Add 1/4 cup of all-purpose flour and stir, just a few minutes, to cook. Note: the goal is to make a light French roux, not a dark Cajun roux.
  4. Add in the chicken broth from Step 1. Cook over low to medium heat, stirring occasionally.
  5. While that’s cooking, remove the skin and debone the cooled chicken. Cut in pieces, chunks or shred by hand.
  6. About 15-20 minutes before soup is done, add salt and pepper to taste, the quartered potatoes and shredded chicken to the pot. The soup is done when the potatoes are tender and easily pierced with a fork.
  7. Optional variation: Instead of potatoes, add cooked broad egg noodles and a teaspoon of dried tarragon just before turning the heat off for a different flavor profile. Bacon also compliments this soup well. Before cooking the vegetables, crisp the bacon up in a pan. Set the bacon fat aside and use as a replacement to the butter. Then use crumbled bacon on top of soup for a crunchy finish.

Common Problems and Solutions

Q: Can I use chicken breasts instead of a whole fryer?

A: Yes, but you'll lose the rich flavor that comes from boiling a whole chicken with bones. If using breasts, consider using chicken stock instead of water for better flavor.

Q: My soup is too thin. How do I thicken it?

A: The potatoes naturally thicken the soup as they cook and break down slightly. You can also mash one or two of the cooked potato quarters against the side of the pot to release more starch, or let it simmer uncovered for an additional 10-15 minutes to reduce.

Q: Can I make this ahead of time?

A: Absolutely. This soup actually tastes better the next day as the flavors meld together. Store covered in the refrigerator for up to 3 days and reheat gently on the stovetop.

Tips and Techniques

Save time by using a rotisserie chicken from the grocery store. Just shred the meat and use chicken stock in place of the boiling step. The soup won’t have quite the same depth of flavor, but it cuts the cooking time significantly.

Ingredient Substitutions

  • whole chicken fryer: 3-4 cups cooked, shredded chicken plus 6 cups chicken stock
  • frozen corn: fresh corn cut from 3-4 cobs, or 2 cans drained whole kernel corn
  • potatoes: cooked broad egg noodles

Equipment Needed

  • Large stockpot or Dutch oven (at least 6 quarts)
  • Tongs for removing chicken
  • Sharp knife for deboning

Historical Context

Roux-based soups like this one are common in South Louisiana, where they bridge the gap between Cajun and Creole cooking styles. Using a light French roux rather than a dark Cajun roux gives this soup its creamy character. The addition of corn reflects Louisiana’s agricultural abundance, and the one-pot approach is pure Cajun practicality.