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