Corn and Chicken Chowder

4 Servings

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Corn and Chicken Chowder Ingredients

1 tb Stick butter	1/2 ts Salt
8 oz Mushroom; sliced	1/4 ts Black pepper
1/4 c All-purpose flour	16 oz Frozen corn; thawed
3 1/2 c 1% low-fat milk	1 1/2 c Roasted chicken breast meat;
1 c Potato; chopped	3 tb Chopped green onions
1/2 ts Dried thyme

Instructions for Corn and Chicken Chowder

1. Melt margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and saute for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk. Add the potato, thyme, salt, pepper, and corn, and bring to a boil. Stir in the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions. Serving size: 1 3/4 cups. Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman on Nov 23, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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