Southwestern Corn Chowder

Name: Southwestern Corn Chowder
Ingredients: 1 tablespoon butter; 1 scallion, white and green parts separtated, thinly sliced; 1 medium carrot, halved legnthwise and thinly sliced; 12 teaspoon chili powder; 12 teaspoon dried oregano; coarse salt and pepper; 1 baking potato, peeled and cut into 1/2 inch pieces; 10 ounces frozen corn kernels; 14 12 ounces reduced-sodium chicken broth; 1 cup milk

10 ingredients

8 steps

Ingredients

1 tablespoon butter
1 scallion, white and green parts separtated, thinly sliced
1 medium carrot, halved legnthwise and thinly sliced
12 teaspoon chili powder
12 teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inch pieces
10 ounces frozen corn kernels
14 12 ounces reduced-sodium chicken broth
1 cup milk

Directions

1

In a medium saucepan, melt butter over medium heat.
2

Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper.
3

Cook stirring occasionally, until scallion is soft, about 2 minutes.
4

Add potato, corn, broth and milk.
5

Bring to a boil then reduce to a simmer.
6

Cook until the potato is fork tender, 15-20 minutes.
7

Stir in green part of scallion, and season with salt and pepper.
8

Refrigerate in an airtight container up to 1 day.