Corn-And-Chicken Chowder

• 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

1. 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.

margarine, mushrooms, allpurpose, milk, red potato, thyme, salt, black pepper, corn, chicken breasts, green onions

Taken from www.myrecipes.com/recipe/corn-and-chicken-chowder (may not work)