Light Chicken Corn Chowder
Source of Recipe
Cooking Light
List of 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
Recipe
Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and saute 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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