Sweet cream-style corn and corn kernels make this rich soup in a jiffy. Make with leftover chicken and serve for a main-meal soup.
What You Need
MELT butter in a large saucepan over medium heat. Add ½ of onions and sprinkle with flour; cook 1 minute. Stir in broth. Add chicken, cream style corn, whole kernel corn, potatoes, thyme and pepper to taste, if desired. Bring to a boil; reduce heat to medium-low. Cover and simmer 10 minutes.
REMOVE from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency, if desired. Cook 2 to 3 minutes or until hot. Serve soup topped with sour cream and remaining green onions.