Corn Chowder

Name: Corn Chowder
Ingredients: 1 tablespoon crisco canola oil or 1 tablespoon vegetable oil; 1 onion, chopped; 1 jalapeno, chopped (optional); 1 garlic clove, chopped; 1 (284 ml) can cream-style corn; 4 cups frozen corn kernels; 1 potato, peeled and chopped into 1-inch pieces; 4 cups chicken stock or 4 cups vegetable stock; 1 teaspoon salt; 14 teaspoon pepper; 34 cup Carnation Evaporated Milk (regular, 2% or fat free)

11 ingredients

9 steps

Ingredients

1 tablespoon crisco canola oil or 1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno, chopped (optional)
1 garlic clove, chopped
1 (284 ml) can cream-style corn
4 cups frozen corn kernels
1 potato, peeled and chopped into 1-inch pieces
4 cups chicken stock or 4 cups vegetable stock
1 teaspoon salt
14 teaspoon pepper
34 cup Carnation Evaporated Milk (regular, 2% or fat free)

Directions

1

Heat oil in a large saucepan or a stock pot over medium heat.
2

Add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
3

Add corn, potato, stock, salt and pepper and bring to a boil.
4

Reduce heat; cover and simmer for 30 minutes.
5

Puree half of the soup, so that it still has a chunky texture.
6

Add evaporated milk.
7

Taste and adjust seasonings if necessary.
8

TIP: For a fun garnish, add some popcorn to the bowl of soup.
9

If you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.