Quick Potato Corn Chowder
★★★★★
1
Review
No Image
Perfect meal starter or a main dish on its own, this recipe works for every season, and we enjoy it year-round!
►
serves
8 servings (2QTS.)
prep time
10 Min
cook time
40 Min
Ingredients
-
1 medium onion, chopped
-
1 tablespoon olive oil
-
2 cans (14-1/2oz. each) chicken broth
-
3 large yukon gold potatoes, peeled and cubed
-
1 can (15-1/4oz.) whole kernel corn, drained
-
1 cup milk, divided
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1/3 cup all-purpose flour
-
minced fresh parsely, optional
ADVERTISEMENT
How To Make
-
1In a large saucepan, cook and stir onion in olive 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 fork tender.
-
2Stir 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Quick Potato Corn Chowder:
ADVERTISEMENT