Quick Potato Corn Chowder
By
rochelle wetsch
@Hautedish
1
Perfect meal starter or a main dish on its own, this recipe works for every season, and we enjoy it year-round!
Rating:
★★★★★ 1 vote5
Serves:
8 servings (2QTS.)
Prep:
10 Min
Cook:
40 Min
Ingredients
-
·1 medium onion, chopped
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·1 tablespoon olive oil
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·2 cans (14-1/2oz. each) chicken broth
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·3 large yukon gold potatoes, peeled and cubed
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·1 can (15-1/4oz.) whole kernel corn, drained
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·1 cup milk, divided
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·1/2 teaspoon salt
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·1/2 teaspoon black pepper
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·1/3 cup all-purpose flour
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·minced fresh parsely, optional
How to Make Quick Potato Corn Chowder
- 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.
