Creamy Chicken and Corn Soup

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 clove or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (10.5 oz) or 298g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 cup or 976g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  2 tsp or 4g

• Corn flour

  Whole-grain, white

  4 tbsp or 29g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

Directions

1. Melt butter in a large pot over medium heat. Add chopped onion and sauté until golden, then add garlic and cook for another 30 seconds.
2. Add diced chicken to the pot and cook with the onion mixture for 5-7 minutes until the chicken is cooked through.
3. Stir in the drained corn, milk, water, salt, and pepper. Bring the mixture to a simmer.
4. Mix corn flour with a small amount of water to create a thin paste, then stir into the soup until it thickens.
5. Add chopped celery and bring the soup to a rapid boil for 5 minutes.
6. Reduce the heat to low, stir in the heavy cream, and heat through gently. Serve hot.