Corn-N-Chicken Chowder - cooking recipe

Ingredients

1 T. stick margarine
1/2 tsp. salt
8 oz. presliced mushrooms
1/4 tsp. pepper
1/4 C. flour
16 oz. package frozen corn, thawed
3 -1/2 C. low-fat milk
1-1/2 C. shredded, ready-to-eat, roasted skinned
1 C. chopped potato
2 boned chicken breasts
1/2 tsp. dried thyme
3 T. chopped green onions, divided

Preparation

Melt margarine in large Dutch oven over medium-high heat. Add the mushrooms and saute for 3 minutes.
Stir in flour. Gradually add milk, stirring with a whisk.
Add the potato, thyme, salt, pepper and corn.
Bring to a boil.
Stir in shredded chicken and 2 T. green onions.
Cover, reduce heat and simmer 15 minutes. Ladle into bowls and sprinkle with 1 T. green onions.