Chicken cream soup with corn and bell pepper
6 servings
70 minutes
Chicken creamy soup with corn and bell pepper is a cozy dish from American cuisine. Its delicate creamy texture combines with the light sweetness of corn and the freshness of bell pepper, creating a harmony of flavors. Historically, such soups emerged in North American homes as a way to make simple ingredients more filling and warming. Cream adds a velvety touch to the dish, while coriander and turmeric introduce exquisite spice notes. This soup is perfect for cool evenings, filling the home with warmth and aromas of home cooking. Serving it with cilantro can enhance the freshness of the flavor, while crispy bread makes an ideal complement. This soup is not only nutritious but also inspiring – it combines simplicity in preparation with richness in taste, making it a favorite choice for family dinners.
1
Boil broth from chicken breast, adding black peppercorns and bay leaves. Then remove the breast and tear it into pieces.
- Chicken breast: 1 piece
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
2
In a two-liter pot, sauté finely chopped onion, carrot sliced into half-moons, and chopped bell pepper in a small amount of oil until golden brown. Use green pepper for color contrast.
- Onion: 1 head
- Carrot: 1 piece
- Green sweet pepper: 1 piece
3
Add 3 tablespoons of flour to the sauté, stir for two minutes. Slowly pour in the broth while constantly stirring, then bring to a boil.
- Wheat flour: 3 tablespoons
- Water: 2 l
4
Add cream, chicken, ground coriander, turmeric, and one small can of corn (drain the liquid). Then simmer for about 10 more minutes.
- Cream: 100 ml
- Chicken breast: 1 piece
- Ground coriander: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Canned sweetcorn: 170 g
5
Garnish with cilantro leaves when serving.
