Categories: Chicken, Main Dish, Stew

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 celery, sliced
• 2 garlic cloves, minced
• 3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth)
• 1 1/2 cups unpeeled cubed red potatoes
• 2 cups corn kernels (fresh or frozen)
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups cubed cooked chicken breasts
• 1 tomato, chopped and drained
• 3/4 teaspoon salt
• fresh ground black pepper
• 1 1/2 cups shredded cheddar cheese

Directions

1. In a big soup pot over medium heat, warm the oil.

2. Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.

3. Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.

4. In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.

5. Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.

6. Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).

Email to a friend | Print this recipe | Back