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    CHICKEN CORN CHOWDER


    Source of Recipe


    WW

    Recipe Introduction


    SERVES: 6
    POINTS PER SERVING: 5

    List of Ingredients




    • 1 package (8 ounces) fresh mushrooms, sliced
    • 1 medium onion, chopped
    • 2 - 14.5 ounce cans low fat chicken broth
    • 1 package (16 ounces) frozen white shoepeg corn
    • 2 cups cooked chicken breast, cubed
    • 1 (10.75 ounce) can low fat cream of chicken soup
    • 1/2 cup cooked orzo
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried basil
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1 cup skim milk
    • 2 tablespoons all-purpose flour

    Recipe



    Sauté mushrooms and onion in a small amount of the chicken broth in a large Dutch oven over medium-high heat for 5 minutes or until tender.

    Add chicken broth and the next nine ingredients and simmer for 10 minutes or until orzo is tender.

    Stir milk and flour together in a small bowl and gradually add to chowder and simmer on low heat for 5 more minutes.

    (To reheat, add smal

 

 

 


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