• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn and Chicken Chowder

  • Recipe Submitted by on

Category: Stews

 Ingredients List

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

 Directions

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.

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