1 tablespoon butter or margarine
1 - 8 oz package sliced fresh mushrooms
1 medium onion -- chopped
2 - 14.5 oz cans chicken broth
1 - 16 oz package frozen shoepeg white corn
2 cups cubed cooked chicken breast
1 - 10 3/4 oz can condensed cream of chicken soup
1/2 cup uncooked orzo
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary or thyme
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
2 tablespoons all-purpose flour

Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.

Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.

Stacy's Notes - Made this October 2003 - really good! I mostly followed the recipe, except that I used 1 package of regular yellow corn kernels rather than the white shoepeg corn, as that was what I had on hand. I boiled 2 boneless breasts in water with a chicken bouillon cube and chopped up the meat. I did not measure, but it might have been more than 2 cups. I used skim milk and flour, with a bit more flour. It might be creamier if you used whole milk. Tim deemed it a keeper!

Note #2 - I had leftovers warmed up for lunch the next day and the orzo really soaked up the liquid. I had to add more milk to make it more soupy.