Chicken Corn Chowder

Ingredients

• 1 tablespoon butter 
• 29 ounce chicken broth canned
• 10.8 ounce cream of chicken soup canned
• 2 cups chicken breast cubed cooked
• 0.5 teaspoon basil dried
• 0.5 teaspoon rosemary dried
• 2 tablespoons flour all-purpose
• 8 ounce mushrooms fresh sliced
• 1 cup milk 
• 1 medium onion chopped
• 0.5 cup orzo pasta uncooked
• 0.5 teaspoon pepper 
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 16 ounce shoepeg corn white frozen

Equipment

• bowl
• dutch oven

Directions

1. Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and saut 5 minutes or until tender.
2. Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.
3. Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.