Recipe from Cooking Light
This was extremely good and so easy to throw together. The chicken was cooked in advance over the weekend, making the most difficult part was chopping up the green onions.
I added in some red pepper flakes because both J and I like just a little bit of spice.
1 T butter
6 green onions, chopped and divided into white and green parts
2 T AP flour
2 c cooked chicken, shredded or chopped
1/4 t salt
1/4 t pepper
1/2 t red pepper flakes
20 ou frozen corn kernels, thawed and divided
14 ou chicken broth
2 c milk
1/2 c shredded cheddar
Melt butter in Dutch oven and then add the white portions of the onion to the pan and saute about 2 minutes. Whisk in the flour and continue to whisk for about 1 minute.
Stir in the chicken, salt, pepper, 10 ou corn and broth. Bring to a boil and then simmer for 5 minutes.
While that simmers, add the remaining 10 ou corn and the milk to your blender, and process until smooth. Add milk mixture to the pan and cook until heated through. Serve sprinkled with green onion pieces and cheese.