Creamy Corn and Chicken Soup
A classic, quick and easy soup recipe. Corn, broth, spices and cream cheese form the foundation for this dish with chicken, roasted peppers and onion completing this hearty meal.
Ingredients
Serves4
| 8 | Chicken tenders, from the deli, diced |
|---|---|
| 2, 14.5 oz. cans | Chicken broth |
| 1/2 tsp. | Curry powder |
| 1/2 tsp. | Dillweed |
| 1 clove | Garlic, minced |
| 1/4 tsp. | Red pepper, crushed |
| 2 cups | Frozen corn kernels, thawed, divided |
| 3 oz. | Cream cheese, softened |
| 1/2 cup | Half and half |
| 2 | Green onions, chopped |
| 1/4 cup | Roasted red bell pepper, chopped |
| 1 garnish | Lemon zest |
Directions
In a large saucepan place the broth, curry powder, dillweed, garlic, crushed pepper and 1 cup of the corn.
Simmer 5 minutes. Place the cream cheese in a blender; add the soup and blend till smooth.
Return the soup to the pot and add the rest of the corn, chicken, onions and roasted pepper. Simmer 5 minutes.
Garnish each serving with lemon zest.