Chicken Corn Chowder

This soup is an excellent way to transform leftover chicken into something wholly different. Plenty of corn, both whole and pureed with milk, gives this soup a nice sweet-and-savory flavor. If you’ve got leftover vegetables, throw them in, too; just about any cooked veggies would make a good addition.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon butter
  • 6 green onions
  • 2 tablespoons all-purpose flour
  • 2 cups chopped cooked chicken breast (or rotisserie chicken)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (10-ounce) packages frozen corn kernels, thawed
  • 1 (14-ounce) can less-sodium chicken broth
  • 2 cups fat-free milk
  • 1/2 cup (2 ounces) shredded cheddar cheese

What you’ll do:

  • Melt butter in a pot over medium-high heat.
  • Remove the green onion tops and chop, set aside.
  • Thinly slice the white portion of the green onion.
  • Add the sliced white portion of the green onions to the melted butter and saute for 2 minutes.
  • Add the flour, cook 1 minute, stirring constantly.
  • Stir in the chicken, salt, pepper, 1 package of the frozen corn that has been thawed, and the broth.
  • Bring to a boil.
  • Reduce the heat and simmer for 5 minutes.
  • While the mixture simmers, combine the remaining thawed package of corn and the milk in a blender.
  • Process until smooth.
  • Add the milk mixture to the pan and simmer for 2 minutes.
  • Ladle 2 cups of soup into each bowl.
  • Sprinkle evenly with the green onion tops and cheese.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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