Corn-and-Chicken Chowder

Corn-and-Chicken Chowder


  • 1 (8-ounce) package presliced mushrooms
  • 1 cup chopped red potato (about 6 ounces)
  • ½ teaspoon dried thyme
  • 3 ½ cups 2% reduced-fat milk
  • ¼ cup all-purpose flour
  • 1 tablespoon stick margarine or butter
  • 1 ½ cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
  • + 4 more ingredients
    • 3 tablespoons chopped green onions, divided
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 (16-ounce) package frozen whole-kernel corn, thawed

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 on...

View full recipe at My Recipes


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