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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Do you like that warm comfy feeling? Try this on a cold day or night. This recipe can be doubled or tripled. I double using my slow cooker. I use leftover roasted corn from summer cookouts, just remove from cob and freeze. Gives a nice smoky flavor to soup. Grilled chicken works well too. Ingredients:
1 (8 ounce) can cream of chicken soup |
1 (16 ounce) can cream-style corn |
1 (16 ounce) can whole kernel corn |
2 cups chicken broth |
3/4 cup milk |
1 pint heavy cream |
2 cups diced cooked chicken |
6 tablespoons flour |
6 tablespoons butter |
2 tablespoons shredded carrots |
1 cup chopped potato |
1/4 teaspoon nutmeg |
1/8 teaspoon white pepper |
1/4 cup finely chopped onion |
1 tablespoon finely chopped parsley (optional) |
Directions:
1. In a large sauce pan, cook onion, potato, in butter for 3-5 minutes over medium heat.
2. Stir in flour, cook for 5-6 minutes or until mixture is golden.
3. Turn up the heat a little; add broth and whisk until smooth.
4. Reduce heat, add remaining ingredients.
5. Simmer 15-30 minutes, stirring often.
6. Remove from heat, let stand for several minutes to thicken.
7. Serve with toasted garlic bread.
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