Chow-down Chowder

Melt margarine in a large pot over medium heat. Add chopped onion and sliced mushrooms, cooking until the mushrooms are soft and onion is translucent, about 4-5 minutes.

Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to create a roux, ensuring the flour is well combined.

Pour in the chicken broth slowly while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.

Add the frozen broccoli and drained corn to the pot. Stir well and allow the mixture to simmer for 8-10 minutes until the broccoli is tender.

Stir in the evaporated skim milk, pimento, salt, and pepper until fully combined. Heat through without boiling, stirring occasionally, for 3-4 minutes.

Taste and adjust seasoning if needed. Ladle into bowls and serve hot.