Categories: SOUPS

Ingredients

• 1 bag (10 oz) Cascadian Farm frozen premium organic sweet corn, thawed
• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 2 baking potatoes, peeled, cut into 1/2-inch cubes
• 2 cups Progresso chicken broth (from 32-oz carton)
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups shredded cooked chicken
• 3/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
• Chopped fresh cilantro, if desired

Directions

1. In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Set aside.

2. In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.

3. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Sprinkle individual servings with cilantro.

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