Amy's Corn Chowder (healthy)

Amy's Corn Chowder (healthy)

2 T. Olive oil, or canola

1/3-1/2 c. Chopped onion

1/3-1/2 c. Celery 

2 T. Flour

Sauté the onion and celery in the oil until tender. Then add the flour, stir together, and that will help thicken the soup a little. 

3 c. Milk, or unsweetened soy or rice milk (I do half milk, half water)

1 chicken bouillon cube (these are good to have on hand)

1 c. Cooked chicken, cut into small pieces

1 1/2 c. Corn (I use frozen)

1 can creamed corn

1/8 t. Dried thyme

1/2 t. Pepper

1/4 t. Salt - Add extra salt if you use "sweet corn"

* You can bake the chicken ahead of time, cut up into pieces, then freeze

So, I'll put about 4 chicken breasts in a 9x13 pan. Cover with aluminum foil, then bake at 275-300 for about an hour. 

If you have the chicken ready to throw in when preparing the soup, you can make this in about 10-15 minutes! 

Enjoy!

Margaret