A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes
Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid thatyou always want what you can’t have.
I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my motherwould never make.
Chungjungone Korean Rice Cream Soup 60g*10ea
Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!
This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can.
I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, Ifound that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup!
Corn Potage コーンポタージュ (japanese Corn Soup)
With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made
I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.
I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles.
Creamy Crab And Corn Soup
But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh!
I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. 🙂
Homemade Cream of Chicken Soup recipe video! (Not my hands, I was just the “director”, videographer, editor, gofer, lighting person, stylist, script writer, recipe maker. 😉 The hands will be back on Friday for a weekend treat I’m super excited about! )
Creamy Potato Soup
Recipe VIDEO above. A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make it like what you get in cans, but feel free to load it up with more. Consider adding noodles or rice too!
1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, Ihaven’t made it in years because it kind of defeats the purpose of having it on hand.
I don’t make casseroles or pasta bakes using condensed soup so I don’t use it for that purpose either. So I removed that recipe and instead recreated thiscream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe.
Egg Drop Soup
2. Fill it out – This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies.
3. Storage – leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Simple, sweet and creamy Japanese Corn Potage made with just 2-ingredients! Enjoyed hot or chilled, this comfort soup is perfect for chilly summer evenings.
Ottogi]ottogi Soup 5type 🥣beef/mushroom/cream/corn/vegetable🥣korean Best Soup K Food
If you've ever been to Japan, you've probably come across vending machines-- they're everywhere! One of my all time favourite things to get was the Corn Potage. Depending on when my family and I went to Japan, it would be sold either hot (in the winter) or cold (in the summer). The cold version tastes like a sweet corn milkshake and the warm version is literally the most comforting soup
Now that we're over halfway through summer, the evenings are starting to get a little chilly so I've been craving all the corn soup. My mom has been making this corn soup every other day because we love it
The term Potage originated in the cuisine of northern France and are considered thick soups, stews or porridges. Interestingly enough, there doesn't seem to be a western-style of corn potage on the internet but instead, Japanese corn potage recipes come up.
Korean Mushroom Cream Soup Memory
In Japan, it's all about convenience which is why most people will purchase the instant soup powder (which is actually very delicious). But making it at home from scratch is always so much better, especially when sweet summer corn is in season.
From scratch, it's typically made with corn, butter and milk/cream. And what makes it different from western corn soups or corn chowder is that the corn kernels get blended up and strained (which removed the fibers). And what you're left with is a silky smooth and rich thick(ish) soup.
Like I mentioned above, corn potage is made with corn, butter, cream and milk. To make it vegan, we can easily swap those out with dairy free alternatives.
Orean Seaweed Cream Soup With Boiled Rice In A White Bowl. Birthday Soup. Traditional Korean Cuisine. Healthy Diet. Pregnancy. Custom. Close Up Stock Photo
My mom makes it with just whole milk and fresh summer corn but she's also been making it with pure whole soy milk which also comes out incredibly delicious. The key to this 2-ingredient corn soup is using really sweet, juicy corn and a pure soy milk. The thicker the corn kernels, the sweeter the soup comes out. The more pure the soy milk, the richer it is without any additive flavours you might get from branded soy milks.
We use homemade soy milk because we can adjust the thickness of the milk (we keep it on the thicker side, similar to when making dairy-free creamer with nuts) but the soy milks you can find at asian markets will work in a pinch. In Japan, we're able to get soy creamer which helps thicken up the sop so if you have access to that, I'd highly recommend adding that in as well for a richer soup. I don't recommend western-branded soy milks as they do have a different flavour profile coming from additives.
At this point, you could add some salt to flavour but we usually keep it plain. Sometimes, if we're feeling fancy we'll add some croutons, soy cream or fresh parsley on for garnish.
Ottogi Vegetable Cream Soup Mix 80g
This soup is great for lunch with onigiri or curried fried rice, as a side with dinner or even as a light snack! If you like simple creamy soups like this one, I think you'll really enjoy his Kabocha Potage as well 🙂
If you recreate this Corn Potage recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @, I love seeing all of your tasty recreations!
Quick & easy Corn Potage made with just 2-ingredients! This rich, creamy and sweet Japanese Corn Soup is perfect for chilly summer evenings.
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