Free Recipe Corn and Chicken Chowder 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn and Chicken Chowder 2 Recipe
1 tb Stick butter
8 oz Mushroom; sliced
1/4 c All-purpose flour
3-1/2 c 1% low-fat milk
1 c Potato; chopped
1/2 ts Dried thyme
1/2 ts Salt
1/4 ts Black pepper
16 oz Frozen corn; thawed
1-1/2 c Roasted chicken breast meat;
-shredded
3 tb Chopped green onions
Corn and Chicken Chowder 2 Preparation
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. Recipe by: Cooking Light Oct. 1998 p. 156 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Corn and Chicken Chowder 2?
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