Rita's Excellent Chicken Corn Chowder

Excellent chicken corn chowder

1 tablespoon butter, margarine or olive oil

8 oz sliced fresh mushrooms

1 medium onion, chopped

2 cans chicken broth

1 pound frozen shoepeg white corn

2 cups cubed cooked chicken breast or more to taste

1 can condensed cream of chicken soup

1/2 cup uncooked orzo

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary or thyme

Salt and pepper to taste

1 cup milk

1 tablespoon flour

Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onions, 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