Creamy Chicken Soup

6 oz OR ¾ cup Margarine OR Butter

1 cup Celery, fresh, diced 

¾ cup Flour, whole-wheat or all-purpose 

1 qt Chicken broth 

2 qt Milk  

1 tsp Pepper, black or white, ground 

½tsp Salt 

2 Tbsp Garlic powder 

2 Tbsp Onion powder  

1 Tbsp Oregano

2 cups Half-and-half

1 lb 9 oz Chicken (cooked) ½" diced 

1 (15 oz.) can Corn, cream style

Melt margarine in a large stock pot. Add celery. Sauté uncovered over medium heat for 1– 2 minutes. Add flour. Simmer uncovered over medium heat for 1–2 minutes. Slowly add chicken broth, stirring constantly until smooth and thickened. Cook uncovered over medium heat for 2–5 minutes. Slowly add milk, pepper, salt, garlic powder, onion powder, and oregano. Simmer uncovered over medium heat for 5–10 minutes.

Add half and half. Stir well. Reduce heat to low. Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency. Add chicken and corn. Simmer uncovered over medium heat for 5 minutes. Stir well.

Makes 25 (1 cup) servings.