Creamy chicken and corn soup
No matter whether you're planning an elaborate menu or merely planning in advance for tomorrow's Creamy chicken and corn soup. This recipe stems from several decades of playing at the kitchen. I realize that including a couple ingredients into a recipe adds depth to that which is ordinarily bland. You might well be looking for milder foods to make together with your leftovers. Great and gentle Creamy chicken and corn soup perfect for post-vacation. The ingredients within this recipe get your tongue thumping, also are very waist-friendly when you need a'snack' after an active getaway. Employing several substances as alternate options, this soup has been filled using a fall and hot flavor which makes it creamy. An ideal Creamy chicken and corn soup to warm you up on chilly winter months. Perfect for applying leftover. Serving size is also a significant factor of your diet. You should compare the amount of this food you commonly eat to the serving size listed on the label. Eating substantial servings or parts can lead to excess fat gain.
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How to make Creamy chicken and corn soup
Yield = 6Prep time: 0:10
Cook time: 0:25
Total time: 0:35
Ingredients
- 60g butter
- 4 green onions, sliced
- 1 tablespoon fresh thyme leaves
- 1/2 cup plain flour
- 1 quantity chicken stock with chopped chicken (see related recipe)
- 1/2 cup pure cream
- 420g can super sweet corn kernels, drained
Method
- Step 1 Melt butter in large saucepan over a medium-high heat. Add onion and thyme. Cook for 2 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute. Gradually stir in 2 litres stock and 2 cups cold water. Cover. Bring to the boil.
- Step 2 Reduce heat to medium. Add cream, corn and 4 cups chopped chicken. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with salt and pepper. Serve.
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