Corn-N-Chicken Chowder

Name: Corn-N-Chicken Chowder
Ingredients: 1 T. stick margarine; 1/2 tsp. salt; 8 oz. presliced mushrooms; 1/4 tsp. pepper; 1/4 C. flour; 16 oz. package frozen corn, thawed; 3 -1/2 C. low-fat milk; 1-1/2 C. shredded, ready-to-eat, roasted skinned; 1 C. chopped potato; 2 boned chicken breasts; 1/2 tsp. dried thyme; 3 T. chopped green onions, divided

12 ingredients

6 steps

Ingredients

1 T. stick margarine
1/2 tsp. salt
8 oz. presliced mushrooms
1/4 tsp. pepper
1/4 C. flour
16 oz. package frozen corn, thawed
3 -1/2 C. low-fat milk
1-1/2 C. shredded, ready-to-eat, roasted skinned
1 C. chopped potato
2 boned chicken breasts
1/2 tsp. dried thyme
3 T. chopped green onions, divided

Directions

1

Melt margarine in large Dutch oven over medium-high heat. Add the mushrooms and saute for 3 minutes.
2

Stir in flour. Gradually add milk, stirring with a whisk.
3

Add the potato, thyme, salt, pepper and corn.
4

Bring to a boil.
5

Stir in shredded chicken and 2 T. green onions.
6

Cover, reduce heat and simmer 15 minutes. Ladle into bowls and sprinkle with 1 T. green onions.