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Corn and Chicken Chowder
1 tb Stick butter
8 oz Mushroom; sliced
1/4 c All-purpose flour
3 1/2 c 1% low-fat milk
1 c Potato; chopped
1/2 ts Dried thyme
1/2 ts Salt
1/4 ts Black pepper
16 oz Frozen corn; thawed
1 1/2 c Roasted chicken breast meat; shredded
3 tb Chopped green onions
Melt 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. Serving size: 1 3/4 cups.
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