Quick Potato Corn Chowder

Name: Quick Potato Corn Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Ingredients: 1 medium onion, chopped; 1 tablespoon olive oil; 2 cans (14-1/2 ounces each) chicken broth; 3 large Yukon Gold potatoes, peeled and cubed; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 cup 2% milk, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup all-purpose flour; Minced fresh parsley, optional

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (2 quarts).

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —Lucia Johnson, Massena, New York

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Directions

1. In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 176 calories, 3g fat (1g saturated fat), 5mg cholesterol, 759mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 5g protein.

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