Chunky, creamy and colorful, but most importantly, dee-licious! The cornflour thickens this comforting, kid-friendly soup and enhances the golden color and rich, corn flavor. Simple to make, low-fat, and wheat-free!


1 cup each, diced into approximately 1/2 inch cubes:
– onion
– peeled potato
– peeled sweet potato
2 cloves garlic, minced
2 cups corn (fresh off the cob or frozen, thawed)
2 cooked chicken breast, diced (optional)
2 Tbsp butter, coconut or olive oil
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp paprika
1/4 tsp crushed red or cayenne pepper (optional)
1/4 cup WEM Organic Yellow Corn Flour
5 cups low-fat milk
diced green onion tops for garnish


  1. Melt butter or oil in a soup pot on medium-high heat.
  2. Add onion and saute 2 minutes.
  3. Add garlic and all potatoes.
  4. Stir and continue cooking for 3 minutes.
  5. Add corn, and diced chicken (optional), stir, and cook 2 minutes.
  6. Lower heat to medium and stir in cornflour, salt, pepper, paprika, and optional red pepper.
  7. Cook 1 minute before slowly adding milk.
  8. Cook 2 minutes, stirring constantly.
  9. Lower heat a bit more and simmer 10-15 minutes, stirring occasionally until creamy and thickened.
  10. Taste and adjust seasonings if desired.
  11. Top with green onions.