Chicken-Mushroom Corn Chowder - cooking recipe

Ingredients

3 tablespoons butter
1 (8 ounce) package fresh mushrooms, sliced
1 onion, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen corn
2 1/2 cups cooked chicken, chopped
1 (10 ounce) can cream of chicken soup, undiluted
1/2 tablespoon sugar
salt and pepper
1 cup half-and-half cream (or use full-fat milk)
2 tablespoons flour
grated cheddar cheese (optional)

Preparation

Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
Ladle into bowls and top with grated cheddar cheese if desired.
Delicious!