Pennsylvania Dutch Corn And Chicken Soup - cooking recipe

Ingredients

1 (16 ounce) bag frozen corn, thawed
1 (8 ounce) can creamed corn
8 cups low sodium chicken broth
1 tablespoon unsalted butter
1 onion, chopped
1 celery rib, sliced thin
salt and pepper
2 boneless skinless chicken breasts or 12 ounces boneless skinless chicken breasts
3 cups egg noodles
1/3 cup milk or 1/3 cup half-and-half

Preparation

1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes.
2. Stir in remaining broth,chicken noodles and pureed corn mixture. Bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes Season with salt and pepper and serve.