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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Marsha Adams' book, Cooking From Quilt Country . It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad. Ingredients:
4 tablespoons butter |
1/4 cup onion, finely chopped |
1 cup celery, finely chopped |
4 tablespoons all-purpose flour |
2 cups chicken broth |
16 ounces canned creamed corn |
3/4 cup milk |
3/4 cup half-and-half |
1 carrot, shredded |
1 tablespoon fresh parsley, finely minced |
1/4 teaspoon grated nutmeg |
1/8 teaspoon black pepper |
1 1/2 cups cooked chicken, coarsely shredded |
Directions:
1. In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
2. Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
3. Add the broth, and whisk until smooth, raising the heat a bit.
4. Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
5. Add chicken just before serving-allow soup to stand a few minutes to heat the chicken.
6. pieces.
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