foodie fridays

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Ingredients:

• 1 tablespoon butter
• 6 green onions
• 2 tablespoons all-purpose flour
• 2 cups chopped cooked chicken breast
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (10-ounce) packages frozen corn kernels, thawed and divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups fat-free milk
• 1/2 cup (2 ounces) preshredded cheddar cheese

Preparation:

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.