Chicken Corn Soup

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
2. Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
3. Add the broth, and whisk until smooth, raising the heat a bit.
4. Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
5. Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
6. pieces.