Prep 30 mins
Cook 0 mins
This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.
- 4 tablespoons butter
- 1⁄4 cup onion, finely chopped
- 1 cup celery, finely chopped
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 16 ounces canned creamed corn
- 3⁄4 cup milk
- 3⁄4 cup half-and-half
- 1 carrot, shredded
- 1 tablespoon fresh parsley, finely minced
- 1⁄4 teaspoon grated nutmeg
- 1⁄8 teaspoon black pepper
- 1 1⁄2 cups cooked chicken, coarsely shredded
- In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
- Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
- Add the broth, and whisk until smooth, raising the heat a bit.
- Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
- Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.