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6 Servings
Recipe By: Dinner Doctor (Anne Byrn)

Popcorn Soup


  • 2 cans (15 oz) cream corn
  • 1 can (11 oz) corn kernels, drained
  • 2 cups (1 pint) half and half
  • 2 cups chicken broth
  • 1 chicken flavored bouillon cube
  • 1 tsp sugar
  • 2 TBSP butter
  • black pepper/salt
  • 2 cups popped popcorn (optional)


Place the corn, half and half, chicken broth, salt, pepper, and bouillon cube in a 4 quart saucepan and heat over medium heat.
Stir constantly for the first few minutes, continue cooking, stirring occasionally, until soup thickens and is hot.
Do NOT boil, cook 10 -12 minutes total.
Remove the pan from the heat and stir in the sugar and butter.
Serve with popcorn, if desired.

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