Chicken and corn country style soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 35
Portions 14
Freezing No


  • Soup :
  • 875 ml (3½ cups) of chicken broth
  • 875 ml (3½ cups) of water
  • 4 boneless and peeled chicken breasts or 8 boneless and peeled chicken thighs
  • 2,5 ml (1/2 teaspoon) of pepper
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 celery stems chopped into pieces
  • 2 large carrots chopped into pieces
  • 1 green pepper chopped into pieces
  • 260 gr (2 cups) of frozen corn
  • Salsa :
  • 4 roughly chopped garlic cloves
  • 4 roughly chopped green onions
  • 125 ml (1/2 cup) of roughly chopped fresh coriander
  • 2 dried and roughly chopped french shallots
  • 20 ml (4 teaspoons) of red wine vinegar
  • 2,5 ml (1/2 teaspoon) of salt
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  • Soup :
  • In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
  • Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.
  • Salsa :
  • With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
  • Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.

Chef's notes