Wednesday, November 17, 2010

Chicken Corn Chowder

Jim's been on this kick lately of making a soup every week. It's quite nice since he puts it into a bunch of little bowls and then we can have soup for lunch during the week. So far he's made broccoli cheese, potato, butternut squash soup and now this Chicken Corn Chowder. He added some carrots and celery to the soup too. It was quite tasty!

1 tbsp. butter
6 green onions
2 tbsp. all-purpose flour
2 cups chopped cooked chicken breast
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 (10-oz) packages frozen corn kernels, thawed and divided
1 (14 oz.) can fat-free, less-sodium chicken broth (Jim used chicken stock)
2 cups milk
1/2 cup shredded cheddar cheese

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; saute 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn and broth; bring to a boil. Reduce heat and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until heated through. Ladle into bowls and top with green onions and cheese. Enjoy!

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