Ingredients
1
bag (10 oz) Cascadian Farm® frozen premium organic sweet corn, thawed
2
tablespoons olive oil
1
large onion, chopped (1 cup)
2
baking potatoes, peeled, cut into 1/2-inch cubes
2
cups Progresso™ chicken broth (from 32-oz carton)
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
1
1/2 cups half-and-half
1/2
teaspoon salt
1/2
teaspoon pepper
3
cups shredded cooked chicken
3/4
cup chopped drained roasted red bell peppers (from 7-oz jar)
Chopped fresh cilantro, if desired
Preparation
In 12-inch nonstick skillet, heat corn over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Set aside.
In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add potatoes and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 12 minutes or until potatoes are tender.
Meanwhile, in 2-quart 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. Sprinkle individual servings with cilantro.
