My friend Melanie sent me this one which she found in a cookbook called Yum & Yummer. I can say with certainty that the recipe was indeed yummers as I put it together with a few small changes from the original and everyone seemed to like it. The amounts listed below were enough for my family of five to each have a bowl as well as seconds and there’s still one more serving in my fridge left for lunch tomorrow. I have a feeling this one can easily be increased or decreased according to the size of the crowd you are catering to. And I wouldn’t hesitate to freeze leftovers either – if I had any! Enjoy.
Ingredients:
1 T. butter
1 c. chopped onion (about 1 1/2 cooking onions)
1 c. diced celery
1 T. minced garlic
2 1/2 c. chicken broth (approx. 3/4 of a 900 mL box)
2 c. peeled, cubed potatoes (approx. 2 medium)
1 1/2 t. dried thyme
1/2 t. poultry seasoning
1/2 t. salt
1/2 t. pepper
1 14oz. can creamed corn
1 c. frozen peas and carrots
2 generous and heaping cups of chopped, cooked chicken
1 c. half-and-half cream (I used one small carton)
1 T. cornstarch
2-3 T. chopped fresh parsley
In a large soup pot, melt butter and add onions, celery and garlic. Cook and stir until veggies soften – about 3 minutes. Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then lower heat, cover and simmer for another 10 minutes. Add creamed corn and peas and carrots and simmer for an additional 5 minutes. Stir in chopped chicken and mix well.
In a measuring cup, stir cornstarch into cream and whisk until there are no lumps. Add to chicken mixture in the pot. Increase heat so mixture gently simmers and slowly thickens. Add chopped parsley and serve hot.