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Chicken & Corn Soup
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Description
A hearty soup that can be served for dinner.
Ingredients
- ½ heads Garlic, Minced
- 1 whole Onion, Diced
- 6 stalks Celery, Sliced
- 1-½ cup Carrots, Sliced
- 1 whole Green Pepper, Cut Into Strips
- 6 Tablespoons Flour
- 9 cups Chicken Broth/stock
- 1 cup Milk
- 2 cans Creamed Corn (14oz Size)
- ½ bunches Parsley, Chopped
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Nutmeg
- 1 teaspoon Ground Coriander
- ½ teaspoons Ground Cumin
- 1 whole Rotisserie Chicken, Meat Pulled Off The Bone And Shredded
Preparation
Saute garlic and onion until translucent and sweet.
Add celery, carrots, and green pepper and saute another 5-10 minutes.
Add flour, and cook another 2-3 minutes.
Add all other ingredients except for the chicken, and cook for 30-45 minutes.
At this point I used my immersion blender for a couple of minutes. I didn’t want to blend everything completely, just make it a little smoother.
Add chicken and simmer for another 15-20 minutes.
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4 Comments
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babskitchen on 8.6.2009
Thanks so much, ninjaeema (sorry I called you nina before!) Just got done removing the chicken, now I’m gonna start the soup. Lucky me, I got the 14 oz. size from the grocery store (thought I’d play it safe and go in the middle!)
ninjaeema on 8.6.2009
I think that they were the 14oz size. I’ve also made this with grilled corn (4 ears worth) and it was even better.
babskitchen on 8.6.2009
nina, what size cans of creamed corn? My grocery store carries 3 different sizes. Thanks. I’m making this tonight.
babskitchen on 7.24.2009
This sounds fabulous! I’ve bookmarked it.