Creamy chicken, sweet potato and corn soup - Serves 4

Creamy chicken, sweet potato and corn soup

We’re heading into the first weekend of our 21 day national shut down that will include limited travel, diminished shopping, but more cooking than we’ve likely ever done in our lives. In gratitude to our customers we are sharing our recipes from Gerda’s Pantry for you to use on a daily basis. We are keeping it simple to enable you to still cook delicious food from items you most probably have in your own pantry. Today we are sharing our Creamy chicken, sweet potato and corn soup.


  • 800g chicken fillets cut into cubes
  • 2 tbsp Cajun spice
  • 1 onion finely chopped
  • 1 cup sweet potato cubed
  • 10g fresh thyme -strip of the leaves
  • 4 tbsp flour
  • 2 tsp chicken stock granules
  • 2 cups boiling water(for the stock)
  • 250ml cream
  • 1 tin whole corn kernels
  • 1 tin sweet corn cream style
  • 2 cups water (for soup)
  • Butter from your pantry
  • Salt and pepper from your pantry
  • Freshly chopped coriander leaves or parsley leaves or spring onions for serving


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Chicken Stock: Mix the chicken stock granules in a medium sized bowl with the boiling water (see quantities above). Set aside.

Step 3

Mirepoix: In a large saucepan over a medium-high heat melt a knob of butter. Add onion, cubed sweet potato and thyme. Cook for 3 minutes or until the veg has softened. Then add the chicken cubes and Cajun spice, mix well, and cook for 5 minutes. Add the flour. Cook, stirring, for 1 minute. Gradually stir in the chicken stock. Cover and bring to the boil.

Step 4

Reduce the heat to medium. Add the cream, water (see quantities above), corn kernels and sweetcorn cream style. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with pepper and serve immediately with fresh herbs and or spring onions.