2 cups Water
2 tsp Low Sodium Chicken Base
¾ cup Chopped Celery
¾ cup Chopped Onion
1-½ cups Chopped, Unpeeled Potato
½ tsp Dried Parsley
4 Market Day Chic’NSteakes
¼ cup Land O’ Lake Light Butter
¼ cup All-Purpose Flour
2 cups 1% Milk
½ cup 2% Milkfat Shredded Cheddar Cheese
½ cup Market Day Sweet Corn
½ tsp Ground Black Pepper
½ to 1 tsp Cajun Seasoning (depending on your spice preference)
Additional Salt (to taste)




  1. In a large pot bring water and chicken base to a boil, then add celery, onion, potato, and parsley and cook until tender.
  2. In a large saucepan over medium heat, melt butter. Stir in flour with a whisk and mix until crumbly; cook until lightly browned. Whisk milk in, stirring constantly until thickened and smooth. Stir mixture into ingredients in soup pot.
  3. Stir in cooked chicken, corn, cheese, pepper, cajun seasoning, and additional salt, if desired. Bring back to a boil, reduce heat to low, and simmer, stirring occasionally, until all ingredients are heated through and cheese is melted, about 20 minutes.