Southwestern Corn Chowder

This Southwestern soup is hearty enough for a meal, but light enough to enjoy all year round.

  • Servings: 2
Southwestern Corn Chowder

Source: Everyday Food, May 2007

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Note

Refrigerate in an airtight container up to 1 day.

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