Light And Creamy Potato Corn (or Clam) Chowder Recipe

No Photo

Have you made this?

 Share your own photo!

Light and Creamy Potato Corn (or Clam) Chowder

Penny B

By
@GingerRain

I just made this and it is yummy :) I love that it is made with 2% milk rather than cream, and still is thick and creamy tasting. I hope you enjoy it.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 medium
onion, chopped
1 Tbsp
olive oil
2 can(s)
chicken broth (14 1/2 oz), fat free or your favorite
3 large
yukon gold potatoes, peeled and chopped
1 can(s)
whole kernel corn, drained*
1 c
2% milk, divided
1/2 tsp
salt - or to your taste
1/2 tsp
pepper - or to your taste
1/3 c
all purpose flour
minced parsley, optional

Directions Step-By-Step

1
In a large saucepan, cook and stir onion in oil over medium until tender. Add broth and potatoes, bring to a boil; reduce heat, cover and simmer for 10-15 minute until potatoes are tender.
2
Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining 1/2 cup milk until smooth. Stir into soup. Return to a boil. Cook and stir for 5-10 minutes or to your desired thickness. Sprinkle with parsley.
3
~Enjoy.

*I am thinking of making this a clam rather than corn chowder for next time ...

About this Recipe

Course/Dish: Chowders
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy