CREAMY CORN BISQUE WITH CHICKEN AND MUSHROOMS
Creamy Corn Bisque with Chicken and Mushrooms
- Cooking Time: 20
- Preparation Time: 10
- 1 can creamed corn
- 1 1/2 Cup Heavy whipping cream
- 1/2 small onion, finely diced
- 1 small can sliced mushrooms
- 1/4 Cup butter
- 3 TBS flour
- 2 Cups chicken broth
- 3 Cups chopped cooked chicken
- 1/2 tsp. salt
- 1/4 tsp. pepper
In a large pot, melt butter and saute onions about 5 minutes, until soft.
Add mushrooms and continue cooking on low heat for another 2 minutes.
Sprinkle flour over butter, onion and mushroom mixture and cook over low heat, stirring constantly, until thickened.
Slowly add chicken broth and heavy cream, stirring constantly until simmering and slightly thickened.
In a blender, add can of creamed corn and then 1 1/2 Cup hot soup - add liquid only, using a strainer to ensure no onion or mushrooms get through.
Completly blend corn and soup mixture (be sure to vent the cover of your blender so that the hot liquid inside doesn't explode when you're blending it and burn you!!!).
Again, through a strainer, add the corn liquid from the blender back into the simmering pot of soup. Discard the pieces of corn left in the strainer.
Add chicken to soup and heat through.