| Cuisine: American | Type: Soup | Serves: 6 cups |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 tbs. butter 1/4 cup chopped onion 1/4 cup chopped celery 1 jalapeño pepper, seeded and minced 2 tbs. all-purpose flour 3 cups 2% reduced-fat milk 2 cups chopped roasted skinless, boneless chicken breasts 1-1/2 cups fresh or frozen corn kernels 1 tsp. chopped fresh or 1/4 tsp. dried thyme 1/4 tsp. ground red pepper 1/8 tsp. salt 1 (14-3/4 oz.) can cream-style corn |
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Instructions:
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1. Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes). |
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Related recipes:
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None |
2003-01-18