This Corn-and-Chicken Chowder is a favorite at our house.
INGREDIENTS
- 1 tablespoon stick margarine or butter
- 1 (8-ounce) package presliced mushrooms
- 1/4 cup all-purpose flour
- 3-1/2 cups 2% reduced-fat milk
- 1 cup chopped red potato (about 6 ounces)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16-ounce) package frozen whole-kernel corn, thawed
- 1-1/2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
- 3 tablespoons chopped green onions, divided
INSTRUCTIONS
Melt the margarine in a large Dutch oven over medium-high heat. Add the mushrooms, and saute 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 the shredded chicken and 2 tablespoons green onions; cover, reduce heat, and simmer for 15 minutes. Ladle the soup into bowls, and sprinkle with 1 tablespoon green onions. americarx.com
Nigella is a goddess...all I need to say on the subject :)
There's an episode where she does quick stuff for one person (mainly lunch stuff) field greens with pancetta and fresh parmasan this is a staple around here now :)