Chicken and Corn Chowder

Ingredients:

• 1 medium onion, chopped
• 1 tbsp butter
• 1.5 cups chicken broth
• 1 large potato, peeled and chopped
• 2 cups frozen whole kernel corn
• 1 of 4.5 ounce can chopped green chile peppers
• 0.25 tsp coarsely ground black pepper
• 2 cups whole milk
• 2 tbsp all-purpose flour
• 6 ounces cooked chicken, sliced into thin strips
• 2 tsp dried crushed oregano

Directions:

1. In a large saucepan cook onion in hot butter for 4 minutes. Add broth, potato, corn, chile peppers, and black pepper. Bring to boil and reduce heat. Simmer for 15 minutes, stirring occasionally.
2. In a jar, combine milk and flour, cover, and shake well. Add to soup mixture. Cook and stir until thickened. Add oregano and heat through.

Makes 4 servings

Adapted from Better Homes and Gardens Dieter's Cookbook, 3rd edition, page 38