Chicken Corn Chowder

• 1 tablespoon butter or margarine
• 1 (8-ounce) package sliced fresh mushrooms
• 1 medium onion, chopped
• 2 (14 1/2-ounce) cans chicken broth
• 1 (16-ounce) package frozen shoepeg white corn
• 2 cups cubed cooked chicken breast
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1/2 cup uncooked orzo
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary or thyme
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 2 tablespoons all-purpose flour

1. Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and saute 5 minutes or until tender.
2. Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
3. Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.

butter, mushrooms, onion, chicken broth, chicken breast, condensed cream, orzo, basil, rosemary, sugar, salt, pepper, milk, flour

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