Crab-and-Corn Chowder

Ingredients

• 0.1 teaspoon pepper black
• 2 ounces chanterelle wild fresh chopped
• 2 tablespoons cornstarch 
• 5 ounce evaporated skim milk canned
• 16 ounce less-sodium chicken broth fat-free canned
• 2 cups milk fat-free
• 2 cups corn kernels fresh 4 ears
• 0.5 cup green onions chopped
• 0.5 pound lump crab meat 
• 1 tablespoon olive oil 
• 2 cups potatoes diced red
• 0.3 teaspoon salt 
• 1  thyme sprig 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• ladle
• whisk
• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onions; saut 2 minutes or until tender.
3. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.
4. Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.
5. Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally.
6. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.