My favorite to eat and to make would be Chicken Corn Chowder:
Ingredients
2 tablespoons of butter
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk (I use whole milk however)
2 cups chopped baked skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Preparation
Melt the butter in a large Dutch oven (or soup pot) over medium heat. Add onion & celery, cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Especially nice when served with grilled cheese sandwiches and on a rainy, miserable day!
WoodGlue
