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Heartland Spa Corn and Chicken Chowder Chef, Barb Peters 1 tablespoon butter 1 cup sliced mushrooms ¼ cup all-purpose flour 3 ½ cups 2% low-fat milk 1 cup potato, red ½ teaspoon thyme ½ teaspoon salt ¼ teaspoon white pepper 2 cups frozen corn kernels 12 ounces chicken, diced 3 tablespoons chopped green onions Melt butter in large Dutch oven over medium-high heat. Add the mushrooms, and sauté 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 diced chicken and 2 tablespoons green onion; cover, reduce heat, and simmer for 20 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions. Yield: 6 servings Serving size: 1 ¼ cups Per serving: 267 Calories; 12g Fat (38.1% calories from fat); 15g Protein; 28g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 301mg Sodium.
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