Crab-And-Corn Chowder

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1 tablespoon olive oil

1/2 cup chopped green onions

2 cups fresh or frozen corn kernels (about 4 ears)

2 cups diced red potato

2 cups fat-free milk

1/4 teaspoon salt

1/4 teaspoon Worcestershire sauce

1/8 teaspoon black pepper

1 (16-ounce) can fat-free, less-sodium chicken broth

1 thyme sprig

2 tablespoons cornstarch

1 (5-ounce) can evaporated skim milk

1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)

1/2 pound lump crabmeat, shell pieces removed

Chopped fresh chives (optional)

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