Can Can Potato Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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My husband is a big fan of creamed corn and loves soup. I came up with this recipe because I needed soup quick and didn't want him to have to eat the same soup for over a week. It is quick and easy and doesn't make a large amount, perfect for 2 people. Ingredients:
1 potato, chopped (may use canned) |
2 carrots, chopped |
1 onion, chopped |
1 stalk celery, chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon olive oil |
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth |
1 (14 3/4 ounce) can cream-style corn |
1 (12 ounce) can evaporated milk (can also use half & half) |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 tablespoon dried parsley flakes |
diced cooked chicken or ham (optional) |
Directions:
1. Chop vegetables and fry in butter& olive oil until crisp tender.
2. Add chicken broth and cook covered to desired tenderness.
3. Add creamed corn& evaporated milk.
4. Add seasonings.
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