By Geneviève O’Gleman, nutritionist, savourer.ca

Photo credit: Maude Chauvin

1. Chop the onion and celery. Cut the chicken into cubes.

2. In a large pot, heat 15 ml (1 tbsp.) of olive oil over medium-high heat. Add the onions, celery, and chicken. Cook 5 minutes, stirring occasionally.

3. Meanwhile, pour evaporated milk into a measuring cup. Add the flour and whisk until smooth.

4. Pour the flour and milk mixture into the pot. Add broth and salt. Bring to a boil over high heat. Reduce heat to medium-low. Let simmer uncovered 15 minutes.

5. Meanwhile, slice the mushrooms and dice the pepper.

6. In a medium non-stick skillet, heat remaining olive oil (15 ml / 1 tbsp.) over high heat. Add the mushrooms, pepper, and corn. Cook 5 to 7 minutes, or until vegetables are golden, stirring occasionally.

7. Place the slices of prosciutto on a microwave-safe plate. Cook 1 to 2 minutes, or until prosciutto is crispy.

8. Divide soup into 4 bowls. Garnish with vegetables and crumble prosciutto over top.

Keeps up to 2 days in the fridge and 6 months in the freezer.

NOTE

You can change up the vegetables in this recipe according to what’s in your fridge: sliced zucchini and carrots, frozen peas, chopped leeks . . . use whatever you have on hand!