Potato Corn Chowder
CATEGORIES
INGREDIENTS
  • Cooking Time: 18 minutes
  • Servings: 8
  • Preparation Time: 5 minutes
  • 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
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.
RECIPE BACKSTORY
Online recipe for quick and easy creamy potato and corn chowder.