Southwestern Corn Chowder

By Jillh929

Ingredients

• 1 tablespoon butter
• 1 scallion, white and green parts separated, thinly sliced
• 1 medium carrot, halved lengthwise and thinly sliced
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• coarse salt and ground pepper
• 1 baking potato, peeled and cut into 1/2-inch pieces
• 1 package (10 ounces) frozen corn kernels
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 cup milk

Details

Servings 2

Preparation

Step 1

1.In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.

2.Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.