Chicken Corn Soup

Name: Chicken Corn Soup
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
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

Submitted by dawnie2u

"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."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 6

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

In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
Add the broth, and whisk until smooth, raising the heat a bit.
Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
pieces.