Quick Chicken and Corn Chowder

By Susan52

Ingredients

• 1 cup loose-pack frozen crinkle-cut carrots
• 1/2 cup chopped onion
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 16 1/2 ounce can cream-style corn
• 1 14 1/2 ounce can chicken broth
• 2 5 ounce cans or one 12-1/2-ounce can chunk-style chicken
• 1 2 ounce jar diced pimiento, drained
• 1/8-1/4 teaspoon pepper
• Breadsticks (optional)

Preparation

Step 1

In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes.

Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper.

Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired.