1 tablespoon butter
2 tablespoons all-purpose flour
2 cups cooked turkey or chicken breast, shredded
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium zucchini, sliced
2 (10-ounce) packages frozen corn kernels, thawed and divided
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups milk (you can also do 1 1/2 cups milk & 1/2 cup half & half or heavy cream if you have it)
Melt butter in a Dutch oven over medium-high heat. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, zucchini, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes. While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated.
Adam wants to make sure I include in this post that he said this soup is really good.