Chicken Corn Chowder and Polka Dots

Nikon D200, 55 mm,  f/5.3, ISO 400, no flash, 1/60

I'm totally lovin' cute mugs and bowls lately...not to mention my polka dot addiction. While I'm at it, I may as well fill my new favorite mug with my new favorite soup...Chicken Corn Chowder. Remember when I promised you I'd cough up some more soup recipes? Well here you go!!

Chicken Corn Chowder

Ingredients:

• 2  tablespoons  butter
• 1/4  cup  chopped onion
• 1/4  cup  chopped celery

• 2  tablespoons  all-purpose flour
• 3  cups  2% reduced-fat milk
• 2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2  cups frozen corn kernels
• 1  teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4  teaspoon  red pepper flakes
• 1/8  teaspoon  salt
• 1  (14 3/4-ounce) can cream-style corn

Preparation:
Melt the butter in a large Dutch oven over medium heat. Add onion and 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). Makes about (6) 1 cup servings.

Enjoy!!

xoxo,

Linking up with Finding Serendipity for Photo A LA {M}ode

Minestrone Soup

Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
  (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• cup elbow pasta
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and
cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add
the celery and carrot and cook until they begin to soften, about 5 minutes. Stir
in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to
taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring
to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the
kidney beans and pasta and cook until the pasta and vegetables are tender, about
10 minutes. Season with salt. Ladle into bowls and top with the parmesan and
chopped basil.