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Post by Jody on Jun 21, 2008 15:30:06 GMT -8
1 tablespoon butter or margarine 1 (8-ounce) package sliced fresh mushrooms 1 medium onion, chopped 1/2 cup celery, chopped 2 (14 1/2-ounce) cans chicken broth 1 (16-ounce) package frozen shoepeg white corn 2 cups shredded pre-cooked chicken 1 (10 3/4-ounce) can condensed cream of chicken soup 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary or thyme 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup milk 2 tablespoons all-purpose flour
Melt butter in a large Dutch oven over medium-high heat, add mushrooms, celery and onion, sauté 5 minutes or until tender.
Add chicken broth and next 9 ingredients; simmer 10 minutes or until corn is tender.
Stir together milk and flour in a small bowl; gradually stir into chowder and simmer 5-10 minutes.
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