Quick Potato & Corn Chowder This delicious soup is hearty and perfect for the Fall and Winter. Easily prepared in about 30 minutes. 1 medium onion, chopped 1 tablespoon olive oil 2 (14.5 oz) cans chicken broth 1 clove garlic, minced 3 large Yukon Gold potatoes, peeled and cubed 1 (15 oz) can whole kernel corn, drained 1 cup 2% milk, divided 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon herbs de provence cayenne pepper, to taste 1/3 cup all-purpose flour In a large saucepan, cook onion in oil over medium heat until tender. Add garlic, broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the potatoes are tender. Stir in corn, 1/2 cup milk, salt, pepper, and cayenne pepper. In a small bowl, whisk together flour and 1/2 cup milk until smooth. Stir into soup; return to boil. Cook and stir for 2-3 minutes or until thickened. Serves 6-8 Source: cheftomcooks/2014/12/08/quick-potato-corn-chowder/
Posted on: Sun, 25 Jan 2015 13:01:56 +0000
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