Ingredients

The following ingredients have 6 Servings
  • 1 package(s) (10 oz.) frozen sweet corn
  • 2 tablespoon(s) olive oil
  • 1 large onion, chopped (1 cup)
  • 2 medium baking potatoes, peeled & cut into 1/2 inch cubes
  • 2 cup(s) chicken broth from progresso 32-oz. carton
  • 2 tablespoon(s) butter
  • 2 tablespoon(s) all purpose flour
  • 1 1/2 cup(s) half and half
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 3 cup(s) shredded cooked chicken
  • 3/4 cup(s) chopped & drained roasted red bell peppers (from 7 oz. jar)

Instruction

  • In a 12-inch nonstick skillet, heat the corn over medium-high heat for 5 minutes, stirring occasionally until lightly browned; set aside.
  • In a large saucepan, heat oil over medium-high heat. Cook onion in oil for 5 minutes, stirring occasionally until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover, simmer for 12 minutes or until potatoes are tender.
  • Meanwhile, in another saucepan, melt butter over medium heat. Add flour; cook and stir 1 minute. Gradually stir in half-and-half, salt and pepper. Cook until thickened. Add sauce mixture to potato mixture; stir until blended. Stir in corn, chicken, and roasted peppers. Heat to boiling; reduce heat to low. Simmer 5 minutes. Serve hot.