Friday, February 12, 2010

Corn Chowder


1 large onion, chopped
2-3 Tbsp. butter
2 cups chicken broth
1 can cream-style corn
1 can corn (drained)
1 can cream of chicken soup
4 medium potatoes, peeled and cut into 1/2" cubes
2 cups milk
1 1/2 tsp. salt
3/4 tsp. pepper
Minced fresh parsley, optional


In a dutch oven, saute onion in butter until tender. Add the chicken broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, cream of chicken soup, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with fresh parsley, if desired.

Makes 8 servings.

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