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
1 Tbsp. butter
6 green onions, finely chopped, divided
1 Tbsp. all-purpose flour
1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium Chicken Broth
2 cups chopped cooked chicken
1 can (14.75 oz.) Del Monte® No Salt Added Cream Style Corn
1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained
1 can (14.5 oz.) Del Monte® Diced New Potatoes, rinsed and drained
1 Tbsp. fresh thyme or 1 tsp. dried thyme
Black pepper, optional
¾ cup low fat milk
½ cup light sour cream or 2 oz. shredded reduced fat sharp Cheddar cheese
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.