Using corn – fresh is great but canned or frozen corn can work in soup too. This creamy corn soup is good all year round.
Corn and flax growing at the Little Farm in the summer – bring on summer! We love to use fresh ingredients rather than frozen, but the recipe below let’s you have a taste of summer – bring it on!
Creamy Corn Soup
- 1 tablespoon butter
- 6 green onions
- 2 tablespoons all-purpose flour
- 2 cups chopped cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10-ounce) packages frozen corn kernels, thawed and divided
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups fat-free milk
- 1/2 cup (2 ounces) preshredded cheddar cheese
- Melt butter in a Dutch oven over medium-high heat.
- Remove green tops from green onions. Chop green onion tops; set aside.
- Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes.
- Add flour; cook 1 minute, stirring constantly with a whisk.
- Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
- While mixture simmers, combine the remaining corn and milk in a blender; process until smooth.
- Add milk mixture to pan; simmer 2 minutes or until thoroughly heated.
- Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops.
- Top each serving with 2 tablespoons cheese.