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.
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.