Corn-N-Chicken Chowder

• 1 T. stick margarine
• 1/2 tsp. salt
• 8 oz. presliced mushrooms
• 1/4 tsp. pepper
• 1/4 C. flour
• 16 oz. package frozen corn, thawed
• 3 -1/2 C. low-fat milk
• 1-1/2 C. shredded, ready-to-eat, roasted skinned
• 1 C. chopped potato
• 2 boned chicken breasts
• 1/2 tsp. dried thyme
• 3 T. chopped green onions, divided

1. Melt margarine in large Dutch oven over medium-high heat. Add the mushrooms and saute for 3 minutes.
2. Stir in flour. Gradually add milk, stirring with a whisk.
3. Add the potato, thyme, salt, pepper and corn.
4. Bring to a boil.
5. Stir in shredded chicken and 2 T. green onions.
6. Cover, reduce heat and simmer 15 minutes. Ladle into bowls and sprinkle with 1 T. green onions.

margarine, salt, mushrooms, pepper, flour, frozen corn, lowfat milk, potato, chicken breasts, thyme, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126642 (may not work)