Chicken Corn Chowder This soup is delicious. Such a smooth texture and full of flavor. I found this recipe in the Cooking Light magazine, July 2006 issue. What you need: 1 TBS butter 6 green onions 2 TBS all-purpose flour 2 cups chopped and cooked chicken breast 1/4 teaspoon salt 1/4 teaspoon pepper 2 (10 oz) packages frozen – sweet corn kernels. (thawed and divided) 1 (14 oz) can chicken broth (I use fat-free) 2 cups milk (I used 1%) 1/2 cup shredded cheddar cheese (more if you are cheese lovers) What you do: Melt butter in a large chef skillet or dutch oven over medium-high heat. Remove green tops from green onions and thinly slice the white portion of each onion. Add sliced onions to pan and saute for 2 minutes. Add flour; cook 1 minute, stirring continuously with a whisk. Stir in chick, salt, pepper, 1 package of corn, and broth….