1 tablespoon unsalted butter
6 green onions; finely chopped, divided
1 tablespoon flour
1 can (14.5 oz.) College Inn® Fat Free; & Lower Sodium Chicken Broth
2 cups diced cooked chicken
1 can (14.75 oz.) Del Monte® Cream Style Corn,; No Salt Added
1 can (15.25 oz.) Del Monte® Golden Sweet Whole Kernel Corn; No Salt Added, drained
1 can (14.5 oz.) Del Monte® Diced New Potatoes,; rinsed and drained
1 tablespoon fresh thyme; or 1 teaspoon dried thyme
1/4-1/2 teaspoon black pepper
3/4 cup nonfat milk
1/2 cup light sour cream; or 2 oz. shredded reduced fat sharp Cheddar cheese
Melt butter in a large saucepan over medium heat. Add half the onions and sprinkle with flour; cook 1 minute. Stir in broth. Add chicken, cream-style corn, whole kernel corn, potatoes, thyme and pepper. Bring to a boil; reduce heat to medium-low. Cover and simmer 10 minutes.
Remove from heat; stir in milk. Using a potato masher, mash vegetables for a slightly thicker consistency. Cook 2 to 3 minutes or until heated. Serve topped with sour cream and remaining green onion.