quick potato corn chowder

Name: Quick Potato Corn Chowder
Prep time: 10 min
Cook time: 40 min
Yield: 8
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

(1 RATING)

65 Pinches

rochelle wetsch

grand forks, ND

Updated on May 14, 2013

Perfect meal starter or a main dish on its own, this recipe works for every season, and we enjoy it year-round!

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prep time 10 Min

cook time 40 Min

method ---

yield 8 servings (2QTS.)

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

How To Make quick potato corn chowder

Step 1

In 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.

Step 2

Stir 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.
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