Ingredients

• 4  medium onions, diced
• 1/4  cup  olive oil
• 5  medium potatoes, cubed
• 2  celery stalks, chopped
• 1  tablespoon  salt
• 1/2  teaspoon  pepper
• 2  cups  chicken broth
• 5  cups  milk
• 2  (15 1/4-ounce) cans whole kernel corn, drained
• 1  (14 3/4-ounce) can cream-style corn
• 1  cup  half-and-half (I use the fat-free version to cut down on fat)
• 1 1/2  teaspoons paprika
• 1/4  teaspoon  dried thyme
• 3  cups  chopped cooked chicken*
• Chopped fresh parsley (optional)

Directions

1. Saute onion in olive oil in a Dutch oven until tender.
2. Add cubed potato and next 4 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer until vegetables are tender
   (about 15 minutes)
4. Add milk and next 6 ingredients; cook until heated
   (10-15 more minutes).
5. Sprinkle with parsley if desired.

*3 cups chopped cooked ham or turkey may be substituted.

Tip:  I double this recipe, as this soup freezes nicely and is great
to have on hand for a fast dinner.

What is your favorite fall recipe?  Let us know in the
comments section.  We’d love to hear from you!

Enjoy and Share! :)

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