Taste of Home
Fresh Corn & Potato Chowder
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
Ingredients
-
1 tablespoon butter
-
1 medium onion, chopped
-
1 pound red potatoes (about 3 medium), cubed
-
1-1/2 cups fresh or frozen corn (about 7 ounces)
-
3 cups reduced-sodium chicken broth
-
1-1/4 cups half-and-half cream, divided
-
2 green onions, thinly sliced
-
1/2 teaspoon salt
-
1/4 teaspoon freshly ground pepper
-
3 tablespoons all-purpose flour
-
1 tablespoon minced fresh parsley
Directions
-
1.
In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
-
2.
In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts
1 cup: 200 calories, 8g fat (5g saturated fat), 30mg cholesterol, 534mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
© 2024 RDA Enthusiast Brands, LLC