light and creamy potato corn (or clam) chowder
(2 RATINGS)
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.
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cans chicken broth (14 1/2 oz), fat free or your favorite
- 3 large yukon gold potatoes, peeled and chopped
- 1 can whole kernel corn, drained*
- 1 cup 2% milk, divided
- 1/2 teaspoon salt - or to your taste
- 1/2 teaspoon pepper - or to your taste
- 1/3 cup all purpose flour
- - minced parsley, optional
How To Make light and creamy potato corn (or clam) chowder
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Step 1In 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.
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Step 2Stir 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.
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Step 3~Enjoy. *I am thinking of making this a clam rather than corn chowder for next time ...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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