Low-Fat Chicken Corn Chowder

• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans low-fat chicken broth
• 1 (16 ounce) package frozen white corn
• 2 (10 ounce) cans white meat chicken, drained
• 1 (10 3/4 ounce) low-fat condensed cream of chicken soup
• 1/2 cup orzo pasta, uncooked
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup skim milk
• 2 tablespoons all-purpose flour

1. In a large Dutch oven or stockpot, saute onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
2. To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
3. Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
4. In a small bowl, stir together milk and flour until smooth.
5. Slowly add to pot and simmer 5 more minutes.

onion, lowfat chicken broth, frozen white corn, white meat chicken, chicken soup, orzo pasta, rosemary, dried basil, sugar, salt, fresh ground black pepper, milk, flour

Taken from www.food.com/recipe/low-fat-chicken-corn-chowder-201140 (may not work)