Chicken Corn Chowder

Rotisserie Chicken, meat taken off bone and shredded

1 quart plus 1/2 c. chicken broth

1/2 pint 1/2 & 1/2

1/2 c. plus 2 T. butter

1/2 c. flour

1/4 c. green onions

16 oz. frozen super sweet white corn

salt and pepper to taste

In a pan, melt 1/2 c. butter. Stir in flour and cook for 5 minutes. Whisk in broth.

Saute onions in the 2 T. of butter.

Add everything to the broth and let simmer for 10 minutes.