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READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
  2. Cover and cook over low heat for about 10 minutes, and stir in the herbs.
  3. Mix the flour with the milk to make a thin paste, then add the milk and broth to the soup pot and stir in the chicken and corn, and sprinkle lightly with salt and pepper to taste.
  4. Cook gently for 5 minutes and serve very hot.

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