Quick Potato Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year âround. 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 king arthur unbleached 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. Yield: 8 servings (2 quarts).
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