Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 4 cups halal chicken broth
- 1 cup heavy cream or whole milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Place a large pot over medium heat and melt the butter.
- Add the chopped onion and sauté for about 3 to 4 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for another minute until you smell the wonderful aroma.
- Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to ensure there are no lumps.
- Add the shredded chicken, whole kernel corn, cream-style corn, and dried thyme.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 to 15 minutes.
- Stir in the heavy cream and cook for another 2 to 3 minutes until the soup is heated through. Do not let it boil vigorously after adding the cream.
- Season with salt and black pepper to your liking.
- Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: less than 30 minutes