Country Cream of Chicken Chowder

Source: Longmont Dairy Farm

Makes 10 Servings
¼ cup vegetable oil
¼ cup finely chopped onion
¼ cup all-purpose flour
4 cups chicken broth
2 cups Longmont Dairy Fat Free milk
1 bay leaf
3 cups frozen hash brown potatoes
1 package (10 ounces) frozen whole kernel corn
1 package (10 ounces) frozen cut green beans
1 package (10 ounces) frozen peas
1 package (10 ounces) frozen sliced carrots
1½ cups finely chopped cooked chicken or turkey
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley or chives

Heat vegetable oil in large saucepan on medium heat. Add onion. Cook, stirring until tender. Stir in flour. Cook until bubbly. Stir in broth and milk gradually. Cook and stir until mixture is bubbly and slightly thickened. Add bay leaf.

Add potatoes, corn, beans, peas and carrots. Increase heat to medium-high. Bring mixture to a boil. Reduce heat to low. Simmer 5 minutes or until beans are tender. Stir in chicken and pepper. Heat thoroughly.

Remove bay leaf. Serve sprinkled with parsley.