Corn and Chicken Chowder

Categories: Soups &, Stews
Yield: 4 Servings

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

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,
-----

----------