quick potato corn chowder

Name: QUICK POTATO CORN CHOWDER
Cook time: 30 min
Yield: 8
Ingredients: 1 medium onion, chopped; 1 tablespoon(s) olive oil; 2 can(s) (14.5 oz.ea.) chicken broth; 3 large yukon gold potatoes, peeled and cubed; 1 can(s) (15.25 oz.) whole kernel corn, drained; 1 cup(s) milk, divided; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/3 cup(s) all purpose flour; - minced fresh parsley, optional

(1 RATING)

117 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on May 5, 2013

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

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prep time

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14.5 oz.ea.) chicken broth
3 large yukon gold potatoes, peeled and cubed
1 can (15.25 oz.) whole kernel corn, drained
1 cup milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all purpose flour
- minced fresh parsley, optional

How To Make quick potato corn chowder

Step 1

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.

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 to 3 minutes or until thickened. Sprinkle with parsley if desired.
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