Ingredients
- 4 tablespoons unsalted butter
- 1 yellow onion, finely chopped (about 1 cup)
- 4 celery stalks, trimmed and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 (10.5 ounce) cans cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 (14.75) ounce can cream-style sweet corn
- 3 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound roasted shredded chicken (3–4 cups)
- 1 cup whole kernel corn (frozen or canned)
- 1 (16 ounce) package frozen peas and carrots
- Chopped fresh parsley, for garnishing
Instructions
- Melt the butter in a large soup pot or dutch oven over medium-high heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned.
- Add minced garlic and sauté for 2 more minutes, until fragrant.
- Add flour and stir continuously for 1 minute until golden.
- Stir in both cans of cream of chicken soup, chicken broth, cream-style corn, salt and black pepper. Bring to a simmer.
- Stir in the shredded chicken and then the frozen corn, peas and carrots. Bring back to a simmer and continue to cook for another 5 minutes or until corn, peas and carrots are tender.
- Season to taste with more salt and pepper, if desired.
- Serve warm garnished with chopped fresh parsley and biscuits, dinner rolls or crusty bread on the side.