Ingredients
2
tablespoons butter or margarine
1/2
cup chopped onion (1 medium)
1/4
cup Gold Medal™ all-purpose flour
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
teaspoon salt
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
1/2
cup half-and-half
1
can (11 oz) Southwestern style corn, undrained
2
tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired
Preparation
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.
