Chicken Corn Soup 1968

Name: Chicken Corn Soup 1968
Ingredients: 6 tablespoons butter; 14 cup finely chopped onion; 1 cup finely chopped celery; 6 tablespoons all-purpose flour; 2 cups homemade chicken broth (or canned); 1 (16 ounce) can cream-style corn; 34 cup whole milk; 34 cup half-and-half cream; 1 grated carrot; 1 tablespoon freshly minced parsley; 18 teaspoon ground nutmeg; 18 teaspoon fresh black pepper; 1 12 cups shredded cooked chicken, or diced coarsely.

13 ingredients

5 steps

Ingredients

6 tablespoons butter
14 cup finely chopped onion
1 cup finely chopped celery
6 tablespoons all-purpose flour
2 cups homemade chicken broth (or canned)
1 (16 ounce) can cream-style corn
34 cup whole milk
34 cup half-and-half cream
1 grated carrot
1 tablespoon freshly minced parsley
18 teaspoon ground nutmeg
18 teaspoon fresh black pepper
1 12 cups shredded cooked chicken, or diced coarsely.

Directions

1

In a large saucepot cook the butter and celery and onion for 4 minutes.
2

Stir in the flour and cook another 5 minutes, or until starting to get a golden brown colour.
3

Add the chicken broth and whisk until flour is smooth-- Raise the heat up now a little and add all the remaining ingredients except for chicken meat.
4

Lower heat now, and simmer for 5 minutes.
5

Add chicken just before serving, just letting the chicken warm thru.