Corn-And-Chicken Chowder

This is not just another corn chowder recipe; this is going to become your favorite corn chowder recipe! Especially during the winter months, I am preparing it every other week - and love it. You can even make this chowder just for yourself, left-overs can easily be re-heated. Make sure you serve the corn-and-chicken chowder with some Italian bread!

Ingredients (to serve 4):

1 tablespoon margarine or butter
1 onion, diced
1 (8-ounce) package mushrooms
1/4 cup flour
3 1/2 cups milk (if desired, 2% reduced-fat)
2 cups red potatoes in 1/2-inch cubes
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (16-ounce) whole-kernel corn, drained
1 1/2 cups shredded ready-to-eat roasted chicken breast
Tip: Leave out the chicken and you have a great vegetarian dish!

Preparation (about 25 minutes):

1. Melt the margarine or butter in a 3-quart saucepan. Add the onion and sauté until the onions are soft. Add the sliced mushrooms and sauté for three to five more minutes.

2. Stir in the flour. Gradually add the milk, stirring with a whisk.

3. Add the potatoes, thyme, salt, pepper, and corn and bring to a boil.

4. Stir in the shredded chicken; cover with a lid, reduce heat, and simmer for about 15 minutes.

5. Season to taste with salt, pepper, and thyme.

Finished! Ladle the soup into bowls and ... enjoy!