13 corn chicken soup recipes

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Light chicken and ham soup with courgettes, mushrooms, and a touch of soy sauce, thickened with cornstarch. A quick, low-calorie bowl ready in minutes.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Chunky ham stew with diced ham, carrots, celery, onion, and green peas in a light chicken broth. A budget-friendly low-calorie weeknight comfort stew.

Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.

This is an excellent recipe, low in fat and full of fibre.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.