CHICKEN CORN CHOWDER

CHICKEN CORN CHOWDER image

Here is another fabulous recipe from the people at Pillsbury. You can buy a similar soup from Campbell's but nothing beats homemade. Photo by: http://www.nxtbook.com/nxtbooks/gm/bestrecipesever_vol21no9/#/52

Provided by Ellen Bales

Time 40m

Number Of Ingredients 12

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Ingredients

1 pkg (10 oz.) frozen sweet corn
2 Tbsp olive oil
1 large onion, chopped (1 cup)
2 medium baking potatoes, peeled & cut into 1/2 inch cubes
2 c chicken broth from progresso 32-oz. carton
2 Tbsp butter
2 Tbsp all purpose flour
1 1/2 c half and half
1/2 tsp salt
1/4 tsp pepper
3 c shredded cooked chicken
3/4 c chopped & drained roasted red bell peppers (from 7 oz. jar)

Steps:

1. In a 12-inch nonstick skillet, heat the corn over medium-high heat for 5 minutes, stirring occasionally until lightly browned; set aside.
2. In a large saucepan, heat oil over medium-high heat. Cook onion in oil for 5 minutes, stirring occasionally until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover, simmer for 12 minutes or until potatoes are tender.
3. Meanwhile, in another 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. Serve hot.

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