Corn And Chicken Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Stick butter,
8 ounce: Mushroom, sliced
1/4 cup: All-purpose flour,
3 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 ounce: Frozen corn, thawed
1 1/2 cup: Roasted chicken breast meat, shredded
3 tbsp: Chopped green onions,
Directions:
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 on Nov
23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp