CHICKEN CORN SOUP

Chicken Corn Soup image

This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.

Provided by ChamoritaMomma

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup onion, chopped
7 boneless skinless chicken thighs, chopped
4 tablespoons butter
4 tablespoons flour
1 (10 1/2 ounce) can condensed cream of mushroom soup
2 (13 1/2 ounce) cans coconut milk
2 (15 1/4 ounce) cans sweet corn
1 (14 ounce) can chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon Accent seasoning

Steps:

In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
Serve.

Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1