Creamy Corn Chicken Potato Soup
recipe

A delicious and hearty corn chicken potato soup with green bell pepper and mild chili. Easy to prepare with ingredients from your pantry.
Preparation Time: 50 minutes
Serving Size: 4-6 servings
Ingredients:
- 350 g chicken breast, diced
- 1 can corn
- approximately 300 g potatoes, cubed
- 3 tbsp butter
- 3 tbsp oil
- 1 large onion, chopped
- 1 green bell pepper, diced
- 1 red chili, sliced
- 1 garlic clove, minced
- 1 liter vegetable or chicken broth
- 200 ml heavy cream
- 100 ml low-fat milk
- 4 tbsp all-purpose flour
- 200 g grated cheese (e.g., Emmental or mozzarella)
- Salt
- Black pepper
- Chopped chives for garnish
Instructions:
1. Cut the chicken into bite-sized cubes.
2. Heat the oil and butter in a large pot. Add the chicken, onion, garlic, bell pepper, and chili. Sauté for about 5 minutes, stirring occasionally.
3. Add the potatoes and broth. Bring to a boil, then reduce heat and simmer covered for about 15-20 minutes until the potatoes are tender.
4. Stir in the corn and mix well.
5. In a separate bowl, combine the heavy cream, milk, and flour until smooth. Gradually pour this mixture into the soup while stirring continuously.
6. Cook over medium heat, stirring often, for about 15 minutes until the broth thickens.
7. Add the grated cheese and season with salt and pepper. You can also add cayenne pepper for extra heat if desired.
8. Garnish the servings with chopped chives and serve warm.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 4 g

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