Monday, November 9, 2015

Creamy Chicken Soup

1 pinch cayenne pepper
1 cup low fat milk
32 oz container low sodium chicken broth
1 onion, finely chopped
Salt and Pepper
4 skinless boneless chicken breasts
1/2 pound crusty bread, cut into 1" cubes
4 large ears corn, husked
1 pound potatoes, cut into 1/2" cubes
3 tbs butter or margarine
Olive or vegetable oil
HEAT a grill or grill pan. Drizzle chicken with oil, season with salt and pepper. Place on grill cook until done. Transfer chicken to a plate. Shred. In a pot, melt 2 tbs butter. Add onion cook until softened. Add potatoes, broth, and 1/2 tsp salt. Bring to a boil, cover lower heat simmer until tender. Remove from heat. Using a blender, puree half of the potatoes to thicken soup. Cut kernels from cobs into a bowl, then scrape down cobs to extract any corn milk into bowl. Stir corn and its milk into pot. Add chicken and milk cook until heated through. In a skillet, melt remaining butter. Add bread and toss. Season with salt and cayenne. Toast until golden. SERVE on top of chowder...

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