• Cooking Time: 20
  • Servings:
  • Preparation Time: 10


I'm always looking for a new way to use leftover chicken and items I already have in my pantry. I invented this one night because, these were the ingredients I had on hand! Pureed and strained canned cream of corn is combined with chicken stock, canned mushrooms and cubed cooked chicken to create a beautiful bisque everyone will think took hours to make. Start to finish it takes only about 1/2 hour and the outcome is a slightly sweet, creamy soup that tastes like it came from a gourmet restaurant!


  • 1 can creamed corn
  • 1 1/2 Cup Heavy whipping cream
  • 1/2 small onion, finely diced
  • 1 small can sliced mushrooms
  • 1/4 Cup butter
  • 3 TBS flour
  • 2 Cups chicken broth
  • 3 Cups chopped cooked chicken
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  • Directions
  • In a large pot, melt butter and saute onions about 5 minutes, until soft.
  • Add mushrooms and continue cooking on low heat for another 2 minutes.
  • Sprinkle flour over butter, onion and mushroom mixture and cook over low heat, stirring constantly, until thickened.
  • Slowly add chicken broth and heavy cream, stirring constantly until simmering and slightly thickened.
  • In a blender, add can of creamed corn and then 1 1/2 Cup hot soup - add liquid only, using a strainer to ensure no onion or mushrooms get through.
  • Completly blend corn and soup mixture (be sure to vent the cover of your blender so that the hot liquid inside doesn't explode when you're blending it and burn you!!!).
  • Again, through a strainer, add the corn liquid from the blender back into the simmering pot of soup. Discard the pieces of corn left in the strainer.
  • Add chicken to soup and heat through.

Categories: Bisque/Cream  Mushroom  Poultry  Soup  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved