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Corn-and-Chicken Chowder

BECKY LUIGART-STAYNER
Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 1 tablespoon stick margarine or butter
  • 1 (8-ounce) package presliced mushrooms
  • 1/4 cup all-purpose flour
  • 3 1/2 cups 2% reduced-fat milk
  • 1 cup chopped red potato (about 6 ounces)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) package frozen whole-kernel corn, thawed
  • 1 1/2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
  • 3 tablespoons chopped green onions, divided

Nutrition Information

  • calories 376
  • caloriesfromfat 23 %
  • fat 9.4 g
  • satfat 3.8 g
  • monofat 3.2 g
  • polyfat 1.9 g
  • protein 26.4 g
  • carbohydrate 50.7 g
  • fiber 4.5 g
  • cholesterol 52 mg
  • iron 2.1 mg
  • sodium 731 mg
  • calcium 287 mg

How to Make It

  1. Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté 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.