I love chicken corn chowder, but sometimes I don't want any meat, and this recipe fits the bill perfectly. This is good all year-round, too.
Recipe & photo: tasteofhome.com
cook time30 Min
(14.5 oz.ea.) chicken broth
yukon gold potatoes, peeled and cubed
(15.25 oz.) whole kernel corn, drained
all purpose flour
minced fresh parsley, optional
How To Make
In a large saucepan, cook and stir onion in 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 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 to 3 minutes or until thickened. Sprinkle with parsley if desired.
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