Creamy Chicken Rice Soup

I was intrigued by this recipe because it has evaporated milk in it. And I think it turned out really good! Give it a try:

1 tsp of olive oil
1/2 sweet yellow onion
2-3 carrots, diced
2-3 stalks of celery, diced
2 cloves of garlic, minced
5 cups of chicken stock
1 tsp chicken bouillon
1/2 tsp dried basil
Sea salt and pepper to taste
1 bay leaf
1 cup cooked chicken breast, diced ( I put some garlic powder and salt and pepper on the chicken)
1/2 cup rice
1 can corn, drained
2 tbsp corn starch (this didn't make it that thick, so you could do more)
1 12 oz can evaporated milk

Heat oil in the bottom of a big soup pot. Add diced onion, carrots and celery. Cook until crisp-tender, about 5 minutes. Add minced garlic and stir constantly for one minute. Add the chicken stock, boullion, basil, bay leaf, chicken, and rice. Cover and let cook for 20 minutes over medium heat. Add corn. Stir together evaporated milk and corn starch until well incorporated. Add milk mixture to soup. Let soup simmer for a few minutes before serving.

P.S. I got this from fortheloveofcooking.blogspot.com.