Chicken Corn Soup

Total Time
15 mins
30 mins

This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.

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  1. In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
  2. Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
  3. Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
  4. Serve.