Chunky, creamy and colorful, but most importantly, dee-licious! The corn flour thickens this comforting, kid friendly soup and enhances the golden color and rich, corn flavor. Simple to make, low-fat and wheat free!
1 cup each, diced into approximately 1/2 inch cubes:
– peeled potato
– peeled sweet potato
2 cloves garlic, minced
2 cups corn (fresh off the cob or frozen, thawed)
2 cooked chicken breast, diced (optional)
2 Tbsp butter, coconut or olive oil
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp paprika
1/4 tsp crushed red or cayenne pepper (optional)
1/4 cup War Eagle Mill Corn Flour
5 cups low-fat milk
diced green onion tops for garnish
Melt butter or oil in soup pot on medium high heat.
Add onion and saute 2 minutes. Add garlic and all potatoes. Stir and continue cooking 3 minutes.
Add corn, and diced chicken (optional), stir and cook 2 minutes. Lower heat to medium and stir in corn flour, salt, pepper, paprika and optional red pepper. Cook 1 minute before slowly adding milk. Cook 2 minutes, stirring constantly. Lower heat a bit more and simmer 10-15 minutes, stirring occasionally until creamy and thickened. Taste and adjust seasonings if desired. Top with green onions.