1 Servings 12 min Cook
3 Tbsp Butter
1 Medium (2-1/2" dia) Onions
1 Clove Garlic
2 Breast, bone and skin removed Chicken Breast
1 Can (303 x 406) Corn
4 Cup Lowfat Milk
1 Cup Water
2 Tsp Salt
2 Tsp Pepper
4 Tbsp Corn Flour
1 Stalks, large (11 inches long) Celery
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Heat butter in a large size pot and melt.
Add the onion and sauté until golden.
Add garlic for 30 seconds.
Add the diced chicken with onion over moderate heat for 5-7 minutes.
Add sweet corn, milk, water, and salt and pepper to taste.
Combine corn flour with a little water to make a thin paste.
Pour into soup and stir until it has thickened.
Add chopped celery and bring to fast boil for 5 minutes.
Lower heat to a simmer and pour fresh cream, gently stir through.
Serve hot and enjoy!