Southwestern Corn Chowder
This Southwestern soup is lighter than most and it makes a perfect lunch.
- Servings: 2
Source: Everyday Food, May 2007
- 1 tablespoon butter
- 1 scallion, white and green parts separated, thinly sliced
- 1 medium carrot, halved lengthwise and thinly sliced
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Coarse salt and ground pepper
- 1 baking potato, peeled and cut into 1/2-inch pieces
- 1 package (10 ounces) frozen corn kernels
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 cup milk
In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.