Chicken Corn Chowder

1  tablespoon		butter
1-1/2  cups		green onions
2  tablespoons		all-purpose flour
2  servings		chopped cooked chicken breast
1/4  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
20  ounces		frozen corn kernels, thawed and divided
14  ounces		fat-free, less-sodium chicken broth
2  cups		2% milk

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Corn Chowder ingredients. The serving size for any ingredient in Chicken Corn Chowder may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.
While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.