Seed-oil free, family-friendly, and perfect year-round — this easy chicken and corn soup recipe is the cozy dinner you’ve been craving. Whether you’re using pantry-staple canned chicken or adding shredded organic chicken thighs, this chowder-style soup is creamy, comforting, and clean-eating approved.
Why You’ll Love This Chicken and Corn Soup
- ✅ Uses pantry ingredients or clean, organic options
- ✅ Kid-friendly and picky-eater approved
- ✅ Freezer-friendly and great for meal prep
- ✅ Clean eating, seed oil free, and real food focused
- ✅ Can be made gluten-free or dairy-free with easy swaps
For me, this canned chicken and corn soup recipe is a budget-friendly must make! I enjoy this year round. In the summer, I make it alongside a shrimp salad roll. In the winter, it’s great with some crusty bread or biscuits.
If You’re New to Real Food… This Is a Great Start
Maybe you’ve been reading about chemicals and seed oils and how they impact health — and you’re feeling ready to change the way you feed your family. But it’s overwhelming to know where to begin.
I get it. I’ve been there.
This Clean Eating Chicken and Corn Soup is the perfect first step. It’s simple. It’s cozy. And it shows how easy and affordable clean eating can be — without giving up flavor or comfort food favorites.
When to Serve This Chicken and Corn Soup Recipe
This soup is great year-round! It’s perfect for:
- 🥣 A cozy weeknight dinner
- 🥖 Sunday supper with crusty bread
- 🧊 A freezer meal for busy weeks
- 🍤 Summer lunches with shrimp salad rolls
Because this creamy soup has corn, it reminds me of clam chowder — without the seafood flavor. It works beautifully with fresh, canned, or frozen corn.
Ingredient Swaps and Customizations
🧅 Fresh for Dried:
If you don’t have fresh onion or garlic, use 1 tsp of each in powdered form. Still delicious!
🥬 Celery:
Frozen chopped celery works great. If not, use ½ tsp of celery salt instead.
🍗 Canned or Organic Chicken:
- Canned chicken: Rinse well before using if you’re sensitive to the canned flavor.
- Organic option: Boil organic air-chilled chicken thighs in your broth with the veggies, shred, then return to the soup.
Either way — you’ll get tender, flavorful results.
🌽 Corn:
- Canned is convenient and shelf-stable
- Frozen works great
- Fresh corn (in season) makes this soup pop!
🧄 Broth:
- Homemade bone broth is ideal
- Store-bought or bouillon works in a pinch
- Even water + salt can do the job!
🥛 Cream:
- Use organic cream if possible (look for grass-fed or pasture-raised)
- Sub with half & half or milk + potato flakes to thicken
Ingredients
This soup is mostly pantry-friendly with a few fresh staples:
- ½ chopped onion or 1 tsp onion powder
- 2 stalks chopped celery (or frozen/celery salt)
- 2 cloves garlic or 1 tsp garlic powder
- 6 slices chopped bacon
- ¼ cup flour
- 4 cups chicken broth, bouillon, or water + salt
- 1 can drained chicken or shredded organic chicken
- 1 can drained corn, frozen, or fresh
- 1 cup heavy cream (organic if possible)
- ¾ tsp Italian seasoning
- Pinch of cayenne pepper
- 3 russet potatoes, peeled and cubed
How to Make This Chicken and Corn Soup
- In a soup pot, cook bacon until crispy.
- Add onion and celery, sauté for 5 minutes until soft.
- Stir in flour and cook 1 minute, then garlic for 30 seconds.
- Pour in broth, corn, cream, and chicken.
- Add seasonings and cubed potatoes.
- Bring to a boil, reduce to simmer, and cover halfway.
- Cook 15–20 minutes until potatoes are tender.
Serve with your favorite sides and enjoy!
Want to Skip the Canned Chicken?
If you’re ready to take the leap into more whole ingredients, this soup is a perfect first recipe. You can still make it budget-friendly by buying organic chicken thighs in bulk and using real cream from pasture-raised cows.
And if you’re not there yet? No judgment. This recipe is already a step toward better. You’re doing great.
Check Out More Budget-Friendly Chicken Recipes
If you love this creamy chicken corn soup, you’ll also love:
For even more real food recipes, pantry tips, and weekly meal plans, download my free Clean Eating Starter Guide — it’s the perfect place to begin.
🧡 Maria, Meals With Maria
P.S. You don’t have to change everything overnight. Just start with one soup
Print
Canned Chicken and Corn Soup
- Total Time: 50 minutes
- Yield: 6 1x
Description
An amazing recipe to use your canned chicken. You will love the flavors of corn, bacon, potatoes, and chicken. You’d never know you were using canned chicken!
Ingredients
- 1/2 onion (chopped)
- 2 stalks celery (chopped)
- 2 cloves garlic (minced)
- 6 slices bacon (cut up)
- 1/4 cup flour
- 4 cups chicken broth
- 1 can corn (drained)
- 1 12.5oz can chicken (drained)
- 1 cup heavy cream
- 3/4 tsp italian seasoning
- 1 pinch cayanne
- 3 russet potatoes (peeled and diced)
Instructions
- In a large soup pot, sauté bacon until crispy.
- Add in celery and onion and cook for about 5 minutes until soft.
- Add in flour and stir constantly for 1 minute.
- Add in minced garlic and sauté for 30 seconds until fragrant.
- Add in broth, corn, chicken, cream, spices, and potatoes.
- Bring to a boil, reduce heat to low. Cover half way and cook for an additional 15-20 minutes until the potatoes are fully cooked through.
- Add salt and pepper to taste and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Cuisine: American
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