Prep time 10 min.

Cook time 15 min.


1 Tbsp. butter

6 green onions, finely chopped, divided

1 Tbsp. all-purpose flour

1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium Chicken Broth

2 cups chopped cooked chicken 

1 can (14.75 oz.) Del Monte® No Salt Added Cream Style Corn

1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained 

1 can (14.5 oz.) Del Monte® Diced New Potatoes, rinsed and drained

1 Tbsp. fresh thyme or 1 tsp. dried thyme

Black pepper, optional 

¾ cup low fat milk

½ cup light sour cream or 2 oz. shredded reduced fat sharp Cheddar cheese


  1. Melt butter in a large saucepan over medium heat. Add ½ of onions and sprinkle with flour; cook 1 minute. Stir in broth. Add chicken, cream style corn, whole kernel corn, potatoes, thyme and pepper to taste, if desired. Bring to a boil; reduce heat to medium-low. Cover and simmer 10 minutes.

  2. Remove from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency, if desired. Cook 2 to 3 minutes or until hot. Serve soup topped with sour cream and remaining green onions.

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