Chicken Corn Chowder

This is a very tasty, quick soup. Perfect for a rainy fall evening.

Chicken Corn Chowder

1 TBSP butter

1 8oz package sliced fresh mushrooms

1 medium onion, chopped

2 cans chicken broth

1 16 oz package frozen shoepeg white corn

2 cups shredded cooked chicken

1 can cream of chicken soup

1/2 cup orzo

1 sprig fresh rosemary

1 TBSP sugar

1/2 tsp salt

1/2 tsp pepper

1 cup milk

2 TBSP flour

Melt butter in large dutch oven over medium high heat; add onions and mushrooms, and saute' 5 minutes until tender.

Add chicken broth and next 8 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in small bowl; gradually stir into chowder, and simmer 5 minutes.

**Soup can be made ahead and thinned with milk when reheating.

Source: slightly adapted from Southern Living