Description
This soup is really easy to make, lower in fat than most cream soups, and delicious – especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Ingredients
- ½ onion, chopped
- 1 clove garlic, minced
- ¼ cup chopped fresh parsley
- 1 tablespoon margarine
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 1 cup chicken broth
- 2 (12 ounce) cans whole kernel corn
- 2 ½ tablespoons cream cheese
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- ground cayenne pepper to taste
Instructions
- Combine onion
- parsley
- butter
- and minced garlic in a large pot over medium heat; cook and stir until onions are tender
- about 5 minutes.
- Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly. Stir in corn and cream cheese until heated through. Add garlic salt
- black pepper
- and cayenne pepper to taste; stir until combined.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4