Perfect meal starter or a main dish on its own, this recipe works for every season, and we enjoy it year-round!
serves8 servings (2QTS.)
prep time10 Min
cook time40 Min
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
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.
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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