How to Make Chicken and Corn Soup + 6 Delicious Ways to Use It

If you’re looking to stock up your pantry with something that can be used to make a wide variety of food you have to try canning chicken and corn soup. Chicken and corn soup can be used as a main dish, meal starter, and side.

I’m going to tell you how to make it and show you some of my favorite things to use it for.

To make chicken and corn soup I start by adding water and cutting up chicken into a large pot.

Then I add bay leaves, thyme, salt, and pepper. I bring everything to a boil and let it simmer until the chicken is cooked through and tender. It usually takes about 90 minutes.

I remove the husks and silks from the fresh corn and I use a mandolin or a corn peeler to remove the kernels.

I take the bay leaves out of the soup, skim the fat from off the top, and add in the corn. I let it simmer for about 5 minutes or until the corn is cooked through.

I place the counter or weighted gauge on the vent to 10 pounds for a weighted gauge canner, or 11 pounds for a dial gauge canner. Process quarts for 90 minutes and pints for 75.

When the processing time is finished I remove the lid, away from my face after the canner is cooled.

I check the seals after the jars have sat undisturbed for at least 12 hours. The cover of a properly sealed jar will not flex up or down when pressed. I label the jars and record them in my canning journal to keep track of my inventory.

1. Pasta sauce

A jar of chicken and corn soup makes the perfect pasta sauce. I just add heavy cream and cheese to it and let it simmer in a pan. A few minutes later I have a delicious, creamy alfredo sauce. Then I cook my pasta as usual.

The ease of having cooked chicken, fresh corn, and savory broth combined and ready to go allows me to make a flavorful sauce that goes great with a variety of toppings. I like to add chicken and bacon to this pasta dish.

2. Chicken enchilada casserole

If your family enjoys everything Tex Mex then you have to try this chicken enchilada casserole. I start by cooking a filling of onions, peppers, salsa, and beans.

Then I drain the broth of the soup and add the chicken and corn to the mixture. I also mix in some homemade enchilada sauce.

I use corn tortillas to create layers of chicken filling and cheese. I bake everything covered for 20 minutes and then uncovered for another 10 minutes until the cheese is melted.

I use the drained broth in place of water to create flavorful rice or pasta to serve as a side dish. Filled with beans, veggies, and cheese, this casserole is always a hit.

3. Chicken and cornbread bake

I love using chicken and corn soup to make cornbread. I pour the soup into a baking pan and add condensed cream of mushroom, milk, cheese, and vegetables.

Then I prepare the cornbread topping which I spread over the filling before baking.

4. Soup for breakfast

Having soup for breakfast can support digestion and increase your nutrient intake with minimal effort. I pour the can into a pot on the stove and add in some spinach or kale.

There’s nothing like having something warm to start your day on a cold morning.

5. Uses for every part of the corn

I like to use every part of the corn when I cook. When I’m cooking with fresh corn I save the corn silks and use them to make corn silk tea. All I have to do is dehydrate them for future use.

Corn silk tea is a great herbal medicine used for inflammation, fatigue, and high cholesterol.

I save corn cobs to make corn cob stock. I also save the corn husks. I never purchase kindling because corn husks are great for starting fires.

I also use husks for baking fish. I lay the fish on the husks to cook. It prevents the fish from drying out.

6. Cob stock soup

To make cob stock soup, I line a baking sheet with a reusable liner to easily roast the cobs. This step isn’t necessary but I like to do it because it adds more flavor. I also put fresh herbs, garlic, onion, and celery to roast with the cobs.