Southwestern Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From everyday food. Ingredients:
1 tablespoon butter |
1 scallion, white and green parts separtated, thinly sliced |
1 medium carrot, halved legnthwise and thinly sliced |
1/2 teaspoon chili powder |
1/2 teaspoon dried oregano |
coarse salt and pepper |
1 baking potato, peeled and cut into 1/2 inch pieces |
10 ounces frozen corn kernels |
14 1/2 ounces reduced-sodium chicken broth |
1 cup milk |
Directions:
1. In a medium saucepan, melt butter over medium heat.
2. Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper.
3. Cook stirring occasionally, until scallion is soft, about 2 minutes.
4. Add potato, corn, broth and milk.
5. Bring to a boil then reduce to a simmer.
6. Cook until the potato is fork tender, 15-20 minutes.
7. Stir in green part of scallion, and season with salt and pepper.
8. Refrigerate in an airtight container up to 1 day.
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