Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: slking20500
Rachel Ray - but I changed it.

This recipe was originally a clam chowder recipe, but I changed to corn and chicken. Fast and easy soup.

Ingredients

2 tablespoons Butter

1 Medium onion, chopped

2 Ribs celery with greens, chopped

4 sprigs Fresh thyme

Salt and pepper

2 teaspoons Hot sauce, eyeball it

2 tablespoons All-purpose flour

1 pint Half-and-half

3 cups Chicken stock, from soup aisle

1 cup Hash brown style raw

Shredded potatoes, from dairy aisle of the market

2 cans Sweet kernel corn

1 lb. Boneless Skinless Chicken, cubed.

Preparation

Brown chicken prior to adding to soup.

In a medium pot over medium high heat melt butter. Add onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.

Add half-and-half and stock and bring to a bubble, then stir in potatoes, chicken and corn. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.

Cook's Notes

Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs or bowls.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment