Chicken Corn Chowder
- 1 package (8 ounces) fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 - 14.5 ounce cans low fat chicken broth
- 1 package (16 ounces) frozen white shoepeg corn
- 2 cups cooked chicken breast, cubed
- 1 (10.75 ounce) can low fat cream of chicken soup
- 1/2 cup cooked orzo
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup skim milk
- 2 tablespoons all-purpose flour
Sauté mushrooms and onion in a small amount of the chicken broth in a large Dutch oven over medium-high heat for 5 minutes or until tender.
Add chicken broth and the next nine ingredients and simmer for 10 minutes or until orzo is tender. Stir milk and flour together in a small bowl and gradually add to chowder and simmer on low heat for 5 more minutes. (To reheat, add small amount of water or skim milk if needed for thinning.)
