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Quick Potato Corn Chowder

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Rate this recipe 4/5 (2 Votes)

Ingredients

  • 1 medium onion, chopped
  • 2 Tbsp. olive oil
  • 2 cans (14-1/2 oz. each) chicken broth
  • 3 large Yukon Gold potatoes, peeled and cubed
  • 1 can (15-1/4 oz.) whole kernel corn, drained
  • 1 cup 2% mlk, divided
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 cup all-purpose flour
  • Minced fresh parsley

Details

Preparation

Step 1

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.

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