Melt butter in a large pot over medium-high heat. Add the mushrooms and sauté for 3 to 5 minutes or until soft. Stir in the flour. Gradually add the milk, stirring with a whisk until flour is dissolved.
Add the corn, peas, potatoes, thyme, salt, and pepper. Bring to a boil then add the chicken, stirring well. Cover and reduce heat, simmering for 15 minutes and stirring occasionally. Serve with sliced green onions sprinkled on top.
Mix It Up: This is a really easy soup to swap out or add more vegetables. You could easily add diced carrots to the original recipe or swap them for the corn to add a bit more nutrition.
Simplify It: Buy a rotisserie chicken from the grocery store, then shred with 2 forks to use in this recipe.
Corn, Peas and Chicken Chowder
Amount Per Serving
Calories 331Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 3g15%
Trans Fat 0g
Total Carbohydrates 37g12%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.