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Ingredients35 m servings 362 cals
Original recipe yields 6 servings (1 pot of soup)
- Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
- Season soup with salt and pepper. Add milk and mozzarella cheese.
Per Serving: 362 calories; 13.1 g fat; 40.9 g carbohydrates; 22.6 g protein; 68 mg cholesterol; 254 mg sodium. Full nutrition
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