That's right folks, I'm posting a recipe! This was an experiment gone RIGHT. My cooking experiments don't usually end that way.....it's a combo of a recipe from a magazine, a Rachel Rae and my friend Amber's. Try it out, it was way good, and a little twist on the normal chicken soup, but not so different that picky eaters would scoff.
Garlicky Chicken Corn Chowder
2 T. Olive Oil
1-2 Large Garlic Cloves crushed
Broth or Stock 1-2 quarts depending on how much soup you want
4 T. Butter
1 can evaporated milk (or use regular milk)
1 can corn
Chopped fresh parsley
Heat oil in a large soup pot chop and sautee the Onions, Garlic (crush this) , Carrots, Celery, and Potato adding to the pot as you chop. Season with salt and pepper, and any other dried herb. Sautee until onions are translucent, and other veggies are getting soft.
Add broth (homemade, or canned, or whatever) and simmer on low until vegetables are desired consistency.
Meanwhile, melt the butter in a small sauce pan, add the flour and whisk together cooking on med high a couple min to get rid of the “floury” taste. Whisk in the can of milk until it begins to bubble and thicken. Add it to the soup.
Stir in the shredded cooked chicken, and can of corn till warmed. Stir in fresh parsley if you have it.
*Veggie amounts depend on how big a pot you want to make. I used 1 large celery stalk, 2 large carrots, 2 med potatoes and one med onion.