Name: Corn-and-Chicken Chowder
Yield: 4 servings (serving size: 1 3/4 cups)
Ingredients: 1 tablespoon stick margarine or butter; 1 (8-ounce) package presliced mushrooms; ¼ cup all-purpose flour; 3 ½ cups 2% reduced-fat milk; 1 cup chopped red potato (about 6 ounces); ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; 1 (16-ounce) package frozen whole-kernel corn, thawed; 1 ½ cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 3 tablespoons chopped green onions, divided

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.

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Corn-and-Chicken Chowder

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