Chicken Corn Chowder

This soup can be made ahead and thinned with milk when reheating.

Yield:

Makes 6 servings

Recipe from


Ingredients

1 tablespoon butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1 medium onion, chopped
2 (14 1/2-ounce) cans chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 cups cubed cooked chicken breast
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup uncooked orzo
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary or thyme
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
2 tablespoons all-purpose flour

Preparation

Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.

Note:

Susan McAllen-Wyatt, Homewood, Alabama,

December 2002