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.