Creamed Corn with Chicken
A creamy, comforting dish that’s gentle on little tummies but full of flavor. Made with sweet corn, tender chicken, butter, onion, and carrot - all brought together with milk (instead of heavy cream). Perfect with pasta or bread for a wholesome toddler meal. Inspired by my mama friend, @thewanderingchopsticks!
Ingredients (serves 2 toddlers)
2 fresh corn cobs (kernels removed) or 2 cups frozen corn
100 g chicken breast or thigh, finely chopped
1/2 cup whole milk
1 tsp avocado oil (or a small spray!)
1 tbsp butter
1 tbsp all-purpose flour (for thickening)
1/2 small onion, finely chopped
1/2 small carrot, finely grated
Pinch of sea salt (optional; omit for under 12 months)
Sprinkle of chives or parsley, finely chopped (optional garnish)
*I prefer to use 2 corn cobs for a richer corn taste!
Instructions
Cook base: Heat avocado oil in a small pan over medium heat. Add onion and carrot, sauté until softened. Add chicken and corn, cook 3–4 minutes until chicken is just cooked through (I use shoyu koji as seasoning, or you could leave it plain).
Blend: Scoop out a few spoonfuls of chicken and corn to save for later. Use an immersion blender on the rest of the pan until smooth and creamy.
Add butter & flour: Stir in butter until melted. Sprinkle flour over the blended mixture, cooking for 1–2 minutes to remove the raw taste.
Make it creamy: Pour in milk and stir gently until thickened. Add back the reserved chicken and corn for texture.
Season: Add a tiny pinch of salt if serving to older toddlers/adults. Garnish with chives if desired.
Note for Toddlers:
Best from 10 months+ — blend fully for younger babies, or leave some texture for older toddlers.
Serve with pasta or bread for a balanced, filling meal.
Storage Tips:
Store in the fridge in an airtight container for up to 2 days.
Freeze in small portions for up to 1 month. Defrost and reheat gently on the stove with a splash of milk.
