Recipe for Corn and Chicken Chowder 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl stick butter
8 oz mushroom sliced
1/4 cup all-purpose flour
1/2 cup 1% low-fat milk
1 cup potato chopped
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
16 oz frozen corn thawed
1/2 cup roasted chicken breast meat shredded
Instructions:
Instructions: 1. 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.

NOTES : They are all yummy and take next to no time to make. Enjoy!

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