Quick Potato Corn Chowder

By suewaynes

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

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.