It is snowing again today. A great day to make soup. We always have soup in our refrigerator in the winter. We eat small dinners and have our large meal at lunch. Soup seems to fit the bill on a cold, snowy, winter night. This is a quickly made soup and doesn’t need a lot of ingredients that you have to make a special trip to the grocery store for. If you shop like I do, these ingredients are probably already in your pantry just waiting to get out and be made into a delicious meal.
** This recipe calls for canned chicken. The salt in canned chicken is high. You do not add salt because of that. But if you decide to cut the salt intake, use cooked chicken breast and add 1/4 cup of chicken broth to make up for the juice in the canned chicken. You can then add 1/8 tsp of salt if you think it is needed to enhance the other flavors.
I cup chopped carrots
1/2 cup onion
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cup (12 oz. can) evaporated milk or half and half
1 16oz, can creamed corn
1 14 1/2 oz. can chicken broth
2- 5 oz cans or 1-12 1/2 oz. can of chunk chicken (or you can substitute cooked chicken)
1/8 teaspoon or less of ground pepper.
This recipe calls for 1 2-oz jar of pimentos drained, but since they will just be picked out of the soup, I leave them out.
In a large saucepan, melt the butter. Add the onions and carrots and cook a couple of minutes until they are tender. Add the flour and stir into a paste, allowing the flour to cook off a little. Slowly add the milk or half and half into the mixture and whisk until all lumps of flour are gone. Stir in the corn, broth, undrained chicken or cooked chicken breast and pepper. Remember, if using cooked chicken instead of canned, you need to add another 1/4 cup of chicken broth. Also the pimentos if you are adding them.
Bring mixture to a boil and reduce heat. Simmer for 3 to 5 minutes. You can serve immediately or let sit for a couple of hours. Serve warm with breadsticks or slices of French bread for a light dinner.
Cooking for Two 