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

  2 breast fillet or 236g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (10.5 oz) or 298g

• Lowfat milk

  Fluid, 1% 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, yellow

  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. Heat butter in a large size pot and melt. Add the onion and sauté until golden. Add garlic for 30 seconds.
2. Add the diced chicken with onion over moderate heat for 5-7 minutes.
3. Add sweet corn, milk, water, and salt and pepper to taste.
4. Combine corn flour with a little water to make a thin paste. Pour into soup and stir until it has thickened.
5. Add chopped celery and bring to fast boil for 5 minutes.
6. Lower heat to a simmer and pour fresh cream, gently stir through. Serve hot and enjoy!

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