Creamy Corn Chowder

2 tbsp olive oil
1 med onion, diced
2-3 stalks celery, diced
3 tsp fresh minced garlic
4 tsp diced pimiento
1 bunch green onions, diced
2 cups low-sodium chicken broth
3 potatoes (peeled and diced)
2 cans Cream-style corn
2 cups frozen whole kernel corn
2 cans Campbell's Cream of Chicken soup (98% fat-free)
2 Tbsp Paprika
1 tsp cayenne
½ tsp thyme
3-4 leaves dried basil, crushed
1 tsp salt
1 tsp white pepper

In olive oil, simmer the onions, garlic, pimiento and celery until it's soft. Add chicken broth and potatoes. Boil on medium-high until potatoes are tender. Add all the rest of the ingredients and simmer on low for about 30 mins until spice flavors mix throughout the soup. Serves about sixteen 2-cup servings. Fantastic the day-after, too!

Number of Servings: 16

Recipe submitted by SparkPeople user MELLERINA.