1. Melt butter in a large saucepan over medium heat. Add half the onions and sprinkle with flour; cook 1 minute. Stir in broth. Add chicken, cream-style corn, whole kernel corn, potatoes, thyme and pepper. Bring to a boil; reduce heat to medium-low. Cover and simmer 10 minutes.
2. Remove from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency. Cook 2 to 3 minutes or until heated. Serve topped with sour cream and remaining green onion.
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|Serving Size: 1 Serving (630g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 81.7mg||25 %|
|Sodium 427mg||15 %|
|Potassium 999.6mg||26 %|
|Total Carbohydrate 64.9g||19 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 57.9g|
|Protein 31.1g||44 %|
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Calories per serving: 485
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