Creamy Chicken Soup

CREAMY CHICKEN

 

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...