Quick Potato Corn Chowder Recipe | Taste of Home

By Sophialuc

Ingredients

• 1 medium onion, chopped
• 1 tablespoon Filippo Berio® Extra Virgin 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 all-purpose flour
• Minced fresh parsley, optional

Details

Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 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.
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).