Description
Southern Comfort food at its finest!
Ingredients
Scale
- 5 tablespoons butter
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 1 rib celery (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 cups chicken stock
- 1 cup whole milk
- 2 large russet potatoes (peeled and chopped small)
- Dash Worcestershire
- 2 fresh boneless chicken breasts (skin removed chopped)
- 2 11 oz cans shoe peg corn
Instructions
- In a large saucepan over medium heat, melt the butter.
- Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
- Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
- Add salt and pepper, to taste.
- Gradually whisk in the stock, then the milk.
- Stir in the potatoes and bring the soup to a boil.
- Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
- Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
- When melted add in chopped chicken breast and saute until browned and no longer pink.
- Drain off well and set aside.
- Remove the soup mixture from heat and using a slotted spoon remove approximately 1/4 of the potatoes to a blender canister and pulse several times and return to soup mixture.
- Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
- Stir constantly during this period.
- Serve in individual bowls and garnish with your favorite toppings.
Notes
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Cuisine: Southern
