Corn-Potato Chowder

By rossboys

Ingredients

• 1 Tbsp margarine
• 1 med yellow onion, chopped (about 1 cup)
• 3 med russet potatoes (about 1 lb), peeled and cut into 1/2" dice
• 2 cups reduced-sodium chicken broth
• 1 cup corn kernels, canned, drained or frozen corn kernels
• 1 cup evaporated skim milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• Crumbled bacon (optional)

Details

Servings 6

Preparation

Step 1

In a large saucepan, melt margarine over med-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 min.

Add potatoes and chicken broth. Bring broth mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15 to 20 min.

Stir in corn kernels, milk, salt, and pepper. Simmer, uncovered, until heated through, about 5 min. Ladle chowder into 6 bowls. Serve immediate.

Optional: add bacon after chicken broth.