Chicken Corn Chowder
Thickening with a roux and pureeing some of the corn gives this soup the classic rich, creamy, hearty texture you expect of
chowder. It's perfect to warm up your family on a cold winter night, but it's also great in the summertime, when you can use
fresh sweet corn cut straight off the cob (you'll need about six medium ears for the recipe). Take leftovers to work for a
healthful, homemade heat-and-eat lunch.
View Recipe: Chicken Corn Chowder