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Healthier, "Creamy" Chicken, Corn & Potato Soup

What better way to escape the winter chill than a bowl of homemade soup? Making soup at home instead of buying a condensed store-bought version is a great way to cut down on fat, sodium and artificial flavors. This "creamy" soup is a healthier take of the dairy-loaded classic, and was created by Chef Adrian Ashby.

What You'll Need:

  • 2 chicken breasts
  • 3 tablespoons of Old Bay Seasoning
  • 1 lb. potatoes
  • 1 lb. bag frozen corn
  • 1 Spanish onion
  • 2 tablespoons of garlic, minced
  • 8 cups water
  • 8 oz. of chicken bouillon base
  • 3 tablespoons unsalted butter
  • Salt & Pepper, to taste
  • A large pot with lid
  • A blender

Directions:

1. Bake the chicken breasts rubbed with Old Bay Seasoning in your oven at 350 degrees for 45 minutes, (do not cover).
2.Peel the potatoes and dice them into medium sized cubes; place the cubed potatoes in a bowl and add cold water until potatoes are covered.
3. Heat 3 tablespoons of unsalted butter and saute the diced onion until it becomes clear (about 5 minutes). Add the minced garlic and saute the ingredients for another 3 minutes.
4. Next, add water, the chicken bouillon base and salt to taste. Boil, then lower to a simmer for about 20 minutes.
5. Add potatoes and frozen corn to the boiling broth, cover with lid and cook for another 15 minutes
6. Once the corn and potatoes reach the desired softness, use an immersion blender, blender, or food processor to puree your soup.
7. Take out chicken (make sure it's not too hot), and pull chicken breasts apart. Add the pulled chicken to soup and simmer for another 10 minutes.

Your friends and family will love this super hearty and flavorful soup that's much better for you than high-fat, high-salt store brought brands.