Categories: Chicken, Main Dish, Stew
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 celery, sliced
- 2 garlic cloves, minced
- 3 cups chicken stock (homemade preferred, or low-sodium canned chicken broth)
- 1 1/2 cups unpeeled cubed red potatoes
- 2 cups corn kernels (fresh or frozen)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups cubed cooked chicken breasts
- 1 tomato, chopped and drained
- 3/4 teaspoon salt
- fresh ground black pepper
- 1 1/2 cups shredded cheddar cheese
Directions
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In a big soup pot over medium heat, warm the oil.
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Add in the onion, celery, and garlic; stir/saute until tender, about 5 minutes.
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Add in the stock and potatoes; bring to a boil; decrease heat to medium-low and simmer, covered, until the potatoes are tender, about 20 minutes; stir in the corn.
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In a medium bowl or pitcher, whisk together the flour and 1 cup of the milk; add the remaining milk and blend; stir into the soup, increase heat to med-high, and stir until slightly thickened, 3-5 minutes.
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Decrease heat to med-low and add the chicken, tomato, salt, and pepper to taste; simmer, uncovered, until the flavors are blended, about 10 minutes.
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Remove pot from the heat, add in the cheese, and stir until melted (do not boil after the cheese is added).