Corn-And-Chicken Chowder

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1 tablespoon stick margarine or butter

1 (8-ounce) package presliced mushrooms

1/4 cup all-purpose flour

3 1/2 cups 2% reduced-fat milk

1 cup chopped red potato (about 6 ounces)

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (16-ounce) package frozen whole-kernel corn, thawed

1 1/2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)

3 tablespoons chopped green onions, divided

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