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