Chicken Corn Soup 1968
"fast and thick satisfying soup..."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6
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
- In a large saucepot cook the butter and celery and onion for 4 minutes.
- Stir in the flour and cook another 5 minutes, or until starting to get a golden brown colour.
- 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.
- Lower heat now, and simmer for 5 minutes.
- Add chicken just before serving, just letting the chicken warm thru.
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Reviews
-
OMGosh!!! I really enjoyed this soup!! The taste was just delish. I did feel a little guilty on the amount of fat I was ingesting this early into New Year's resolutions. Oh well, can always use skim milk or 2%, I think it would still taste good. -
Made for a wonderful evening meal, perfect for a cold and wintry day. Other then going light on the nutmeg I made as posted - will use the full amount next time as we enjoyed the extra flavor it added. I served this with CountyLady's Recipe#153610, a great combination which will see repeats. Thank you andypandy.
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
