Step 1

Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes.

Step 2

If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.

Step 3

Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.

Step 4

Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.

Step 5

Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.