Yield: 8 Servings
3/4 lb chicken breast,Boned
1 lg onion
1 lg leek,white part only
1 lg celery stalk
1 lg carrot
1/2 lb mushrooms
1 Clove garlic
1/4 c butter
1/4 c flour
11 oz Sweet Corn,Canned
-Kernels/Whole
2 qt chicken stock
1/2 c milk
1 bay leaf
Salt,pepper
1/4 c whipping cream
Chop chicken, onion, leek, celery and carrot to large dice. Thinly slice
mushrooms and garlic.
Melt butter in large pot. Add onion, leek, celery and carrot and saute over
medium heat 10 minutes.
Add garlic and mushrooms and cook until mushrooms soften, 6 to 8
minutes.
Add chicken and cook until chicken is heated through, about 5 minutes.
Stir in flour until smooth and cook, stirring, 5 minutes.
Add 3/4 of the corn. Gradually stir in stock and milk. In electric mixer, coarsely
blend remaining corn at medium speed.
Stir blended corn into soup mixture. Add bay leaf and salt and pepper to taste.
Simmer 10 minutes. Discard bay leaf. Stir in cream and heat through.
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