Southwest-Style Potato Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Great cold weather chowder! I love this with homemade bread that is still warm from the oven. Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
2 teaspoons olive oil |
3 1/2 cups fat-free chicken broth, divided |
3 1/2 cups red potatoes, peeled and cubed (1/2 inch) |
1 large bay leaf |
3/4 teaspoon dried thyme leaves |
1/4 teaspoon dry mustard |
2 1/2 cups 1% low-fat milk |
2 1/2 cups frozen whole kernel corn |
6 ounces canadian bacon, julienned |
salt, to taste |
white pepper, to taste |
Directions:
1. Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
2. Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
3. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
4. Discard bay leaf.
5. Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
6. Stir in Canandian bacon and simmer, covered, 5 minute.
7. Season to taste with salt and white pepper.
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