Pumpkin & Corn Soup, Revised |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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After several decades of making the original of this recipe [along with a couple of suggestions on how to improve it], I decided to post a revised recipe rather than going back & rewriting the original. I find this version thicker & more tasty! Ingredients:
1 (14 3/4 ounce) can chicken broth |
2 (15 1/4 ounce) cans sweet corn, drained |
2 (14 3/4 ounce) cans creamed corn |
1 (15 ounce) can pumpkin |
2 cups chicken breasts, cooked, diced small (optional) |
1/2 cup half-and-half |
2 teaspoons instant minced onion, coarse |
1/4 teaspoon low sodium salt |
1/4 teaspoon lemon pepper |
Directions:
1. In large saucepan, combine broth, corn, pumpkin [& chicken, if it is to be included], & mix well.
2. Heat thoroughly.
3. Add half-and-half, minced onion, salt & pepper, stirring well to mix.
4. Heat thoroughly, before serving, but DO NOT BOIL.
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