Corn-and-Chicken Chowder

Name: Corn-and-Chicken Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 454 grams package frozen whole-kernel corn, thawed; 1 teaspoons dried thyme; 59 milliliters all-purpose flour; 3 Tbsps chopped green onions, divided; 828 milliliters 2% reduced-fat milk; 1 Tbsp margarine or butter; 227 grams package presliced mushrooms; 170 grams cup chopped red potato (about; 355 milliliters shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts); 1 teaspoons salt

Corn-and-Chicken Chowder might be just the main course you are searching for. This recipe makes 4 servings with 367 calories, 16g of protein, and 9g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt, thyme, and a few other things to make it today. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt the margarine in a large Dutch oven over medium-high heat.

Ingredients you will need

Margarine

Equipment you will use

Dutch Oven

Add the mushrooms, and saut for 3 minutes. Stir in the flour. Gradually add the milk, stirring with a whisk.

Ingredients you will need

Mushrooms

All Purpose Flour

Milk

Equipment you will use

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.

Ingredients you will need

Shredded Chicken