Corn Chowder with Chicken

1 T butter
6 green onions, chopped
2 T flour
1 to 2 cups chopped cooked chicken
1/4 t salt
1/4 t pepper
16-20 oz of frozen corn, partially thawed
2 cups chicken broth
2 cups milk

Melt butter in a large kettle.  Add green onions and brown them for 1-2 minutes in the butter.  Add flour, stirring constantly with a whisk for about a minute.  Stir in chicken, salt, pepper, 1/2 of the corn, and the broth.  Bring to a boil and then simmer for 5 minutes.

While the mixture is simmering, combine the rest of the corn and the milk in a blender.  Process until smooth. Add the milk mixture to the kettle and heat thoroughly on a low heat.

Makes 4 servings of about 2 cups each.  (Leftovers keep well in the frig, so you may want to double the recipe.)