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.
My Private Note
Units: US | Metric
- 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
- 1In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
- 2Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
- 3Add the broth, and whisk until smooth, raising the heat a bit.
- 4Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
- 5Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
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Nutritional Facts for Chicken Corn Soup
Serving Size: 1 (308 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 285.3
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 8.5 g
- Cholesterol 62.0 mg
- Sodium 617.1 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 1.8 g
- Sugars 4.0 g
- Protein 14.5 g