An easy weeknight dinner made with leftover Shabbos chicken and some fresh corn.
1 pound leftover chicken, cut into pieces
1 onion, chopped
3 potatoes, peeled and chopped
1 (32-ounce) box chicken broth
4 ears corn, kernels removed
1 cup nondairy creamer

In a medium stock pot, place onion, potatoes and broth.  Bring to a boil; reduce heat and simmer for about 20 minutes or until potatoes are soft. Remove from heat.

With a hand immersion blender, purée soup, leaving a few chunky pieces.
Stir in corn kernels, creamer and chicken.  Return to heat and cook over low to medium heat for about 10 minutes.

If you are a corn soup fan, you might like this version ^[1] as well.