Chicken Corn Soup 1968

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 Minutes

Servings: 6

fast and thick satisfying soup...

Ingredients:

6 tablespoons butter

1/4 cup finely chopped onion

1 cup finely chopped celery

6 tablespoons all-purpose flour

2 cups homemade chicken broth (or canned)

1 (16 ounce) can cream-style corn

3/4 cup whole milk

3/4 cup half-and-half cream

1 grated carrot

1 tablespoon freshly minced parsley

1/8 teaspoon ground nutmeg

1/8 teaspoon fresh black pepper

1 1/2 cups shredded cooked chicken, or diced coarsely.

Directions:

1. In a large saucepot cook the butter and celery and onion for 4 minutes.
2. Stir in the flour and cook another 5 minutes, or until starting to get a golden brown colour.
3. Add the chicken broth and whisk until flour is smooth- Raise the heat up now a little and add all the remaining ingredients except for chicken meat.
4. Lower heat now, and simmer for 5 minutes.
5. Add chicken just before serving, just letting the chicken warm thru.

By RecipeOfHealth.com