Quick Chicken-Corn Chowder
Adapted from Cooking Light, December 2001
2 TBS butter
1/4 cup chopped onion
1/4 cup chopped celery
2 TBS all-purpose flour
2 cups 2% milk
1 cup skim milk
2 cups chopped boneless, skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 tsp dried thyme
1/8 tsp salt
1/8 tsp black pepper
1 14.75 oz can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. Add flour; cook one minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, cook until thick (about 5 minutes).
Yield: 1 cup
6 Servings
Very fast and easy soup for a cold night. This was my first recipe using the Dutch Oven I received as a Christmas present and it was a success. This is a slightly sweet soup, so substitute something else for the cream-style corn if you prefer something less sweet.
