Southwestern Corn Chowder
This Southwestern soup is hearty enough for a meal, but light enough to enjoy all year round.
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.
Refrigerate in an airtight container up to 1 day.
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