Corn and chicken chowder

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Stick butter
8 ounces Mushroom; sliced
¼ cup All-purpose flour
3½ cup 1% low-fat milk
1 cup Potato; chopped
½ teaspoon Dried thyme
½ teaspoon Salt
¼ teaspoon Black pepper
16 ounces Frozen corn; thawed
1½ cup Roasted chicken breast meat; shredded
3 tablespoons 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: 1¾ cups.

Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Nov 23, 1998, converted by MM_Buster v2.0l.

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