Today, I have a delicious soup to share with you - Chicken Corn Chowder! I stayed pretty close to this recipe as I cooked it, but I do think in the future that cooking some bacon in the pan for more flavoring first would add a nice touch, as would using cream instead of skim milk. However, this delicious recipe does come from Cooking Light and so, I kept it light.
To start, I gathered up my ingredients:
|Please forgive the blurry photo.|
6 green onions, just the white part, sliced
4 tablespoons flour, divided
2 cooked boneless, skinless chicken breasts, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 16 oz. packages frozen corn kernels
2 cups fat-free chicken broth
2 cups fat-free milk
First, melt the butter in your dutch oven over medium-high heat.
Then, add your sliced green onions and cook for about 2 minutes.
Next, add 2 tablespoons of flour and cook for about a minute, stirring constantly with a whisk.
Then, add your chicken broth, salt, pepper, sliced chicken breasts and 1 package of corn. Bring to a boil and then reduce the heat and allow to simmer for approximately 10 minutes.
While allowing this to simmer, mix together the milk and 3/4 of the remaining corn kernels together in a blender. (You can save the rest of the corn kernels for another meal.)
Once combined, add to the pan, and simmer for 5 minutes.
After thoroughly heated throughout, add the remaining 2 tablespoons of flour and allow to simmer for 5 more minutes.
Finally, ladle into soup bowls and enjoy!
This soup was so easy to make and it is delicious - Josh has been devouring the leftovers! This is officially my 6th soup of 26 (more on this challenge here) and you can see the other soups by clicking here: 1, 2, 3, 4 and 5. Do you have any favorite Spring soups? I'd love to hear about them if you do!