1 medium red potato, peeled and cut into 1/2 inch dice
1 c low-fat chicken broth
2 c frozen corn kernels, thawed
2 c evaporated skim milk
salt and pepper to taste
dash paprika
1 c diced cooked chicken
1 T cornstarch
1/4 c cold water
Instructions
Heat the oil in a large, heavy saucepan over medium heat. Add the onion and cook 5 minutes, stirring occasionally, until softened. Stir in the broth, add diced potato, and cook about 5 minutes at a low simmer until potato are almost fork-tender.
Add corn, milk, salt, pepper, and paprika and stir to combine. Bring to a simmer over medium heat and cook 10 minutes, stirring occasionally. Stir in the diced chicken and cook on low for 5 minutes.
In a small bowl, dissolve the cornstarch and water and stir into the soup. Allow to cook about 2 minutes on low, stirring often, until thickened. Serve Immediately.
Originally Submitted
4/26/2012
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