Corn Chicken Soup

5 from 10 votes

This Corn Chicken Soup is done in less than 25 minutes! It’s easy, quick, smooth and creamy. Cook it on a stove top, or in the Instant Pot.

Prep Time15

Cook Time15

Course: Soup

Cuisine: American

Servings: people

Calories: 99kcal

Author: Shobee

2 cups shredded cooked chicken breast Please see the notes on how to pressure a Whole chicken
3/4 cup corn frozen or thawed
1/4 cup bell pepper, chopped
1/4 cup onion, chopped
1/4 cup unsalted butter
1/4 cup all purpose flour
3 cups evaporated milk, divided
1 teaspoon garlic powder
1 teaspoon onion
salt and pepper

Set heat to medium-low. In a small pan, melt butter and add in flour. Stir the mixture until it's smooth and there are no lumps present.
Add onion and half of the evaporated milk and stir until the soup is creamy and smooth.
Add the shredded chicken breast, bell pepper, and corn.
Season with salt, pepper, onion, and garlic powder.
Cover and let it simmer for 2 minutes.
Add in the remaining milk and stir for another 2 minutes.

If you want to freeze this, just put in a small container or zip loc and freeze.
Microwave for 5 minutes if unthawed and 2 minutes if thawed,

How to pressure Cook a Whole chicken >>>> Instant Pot Whole Chicken.