Comfort food for cold nights. This is easy & delicious.
I have a little sea salt at the table,
but you could add salt to the soup if you wished.
2 stalks celery finely chopped
1/3 cup finely chopped onions
1 14.5 oz can low-sodium chicken broth
2 3/4 cup 2% milk
1/8 tsp pepper
4 golden potatoes peeled & cubed
1 can cream-style corn
3/4 grated sharp cheddar cheese
1 squeeze of lemon juice
1 T butter 1 T flour for roux
Saute onion and celery for about 3 min. until tender.
Add chicken broth, milk, roux & pepper. Stir on low until
roux is incorporated. Add potatoes, creamed corn & lemon juice.
Stirring, bring to a boil until soup thickens. Add cheese. Serve
Makes 6 servings.
Tip: I pre-soften potatoes in the microwave using a potato bag... makes it fast.
4 comments:
Yum!! I'll be trying this out! Thanks for the recipe!
tonight's dinner - thank you!
Thanks for the idea! I had everything but corn and cheese. :-( So instead, I added carrots and chicken and then instead of milk I put a can of cream of chicken and added some water. I'm starving. This will be very good when its done. Thanks!
I forgot my tip: I pre-cook potatoes in the microwave with a potatoe bag. Makes it cook a lot faster.
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