I came across this recipe on Better Together and knew it would be perfect for a cold winter’s night. Well, it was down right frigid last night, and this soup provided just the right amount of warmth and comfort. Plus it was savory and delicious! We served this soup with reduced fat crescent rolls. It was really easy to put together and hit the spot on a cold night. I just made some slight changes to the recipe to use what I had on hand, they are below.
2 tablespoons butter
1/4 cup chopped red onion
1/4 cup chopped celery
2 potatoes, peeled and diced into bite-sized pieces
2 tablespoons all-purpose flour
3 cups skim milk
1 tbsp. fat free half and half
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 can whole kernal corn, drained
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 tsp. fresh ground black pepper
1 (14 3/4-ounce) can cream-style corn
In a large saucepan melt the butter over medium heat.
Add onion, celery, and potato, cook for 3 minutes or until tender stirring frequently.
Add flour, cook 1 minute stirring constantly.
Stir in milk and remaining ingredients.
Bring to a boil, cook until thick (about 5-10 minutes).
Serve and enjoy!