lanmius
Southwestern Corn Chowder
Everyday Food May 2007.
o 1 tbls butter
o 1 scallion, white part thinly sliced
o 1 medium carrot, halved and thinly sliced
o ½ tsp chili powder
o ½ tsp dried oregano
o Coarse salt and ground pepper
o 1 baking potato, peeled and cubed into ½” pieces
o 1 package (10oz) frozen corn
o 1 can (14.5oz) reduced-sodium chicken broth
o 1 cup milk
1. Melt butter over medium heat. Add scallion, carrot, spices; season with salt and pepper. Cook until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with a knife, 15 to 20 minutes. Season with salt and pepper. Refrigerate up to 1 day.
Southwestern Corn Chowder
Everyday Food May 2007.
o 1 tbls butter
o 1 scallion, white part thinly sliced
o 1 medium carrot, halved and thinly sliced
o ½ tsp chili powder
o ½ tsp dried oregano
o Coarse salt and ground pepper
o 1 baking potato, peeled and cubed into ½” pieces
o 1 package (10oz) frozen corn
o 1 can (14.5oz) reduced-sodium chicken broth
o 1 cup milk
1. Melt butter over medium heat. Add scallion, carrot, spices; season with salt and pepper. Cook until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with a knife, 15 to 20 minutes. Season with salt and pepper. Refrigerate up to 1 day.