Potato Corn Chowder

Quick Potato Corn Chowder

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:

• ½ tablespoon olive oil
• ½ medium onion, chopped
• 1 large Yukon Gold potato, peeled and cubed
• 1 can (14.5 ounces) chicken broth
• ½ can (15.25 ounces) whole kernel corn, drained
• ½ cup 2% milk, divided in half
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1/6 cup all-purpose flour
• 2 tablespoons minced fresh parsley, optional

Directions:

1.In a large saucepan, heat oil over medium heat. Add onions and cook and stir in oil until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

2.Stir in the corn, ¼ cup milk, salt and pepper. In a small bowl, whisk flour and remaining ¼ cup milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Serve in a bowl and sprinkle with parsley if desired.

3.Store in an airtight container in the refrigerator for up to 3 days.