- Yield: 2 Servings (1¾ cups each)
- Preparation Time: 25 Minutes
- Total Time: 25 Minutes
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1⁄2 cup)
- 1⁄4 cup all-purpose flour
- 1 3⁄4 cups chicken broth (from 32-oz carton)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground red pepper (cayenne)
- 1⁄2 cup half-and-half
- 1 can (11 oz) southwestern style corn, undrained
- 2 tablespoons chopped fresh chives
- Additional fresh chives, if desired
How to Make It
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
- Stir in flour with whisk until well blended. Gradually stir in broth with whisk. Stir in salt, black pepper and red pepper. Heat to boiling. Reduce heat; cook about 5 minutes, stirring frequently, until thickened.
- Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Garnish each serving with additional chives.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.