- Average
- Average budget
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Ingredients
- 1 Tbsp Margarine
- 1 medium yellow onion, chopped
- 3 medium russet potatoes, peeled and cut into 1/2 inch dice
- 2 cups reduced sodium chicken broth
- 1 cup corn kernels, canned, drained or frozen
- 1 cup evaporated skim milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Preparation
Step 1
In a large saucepan, melt margarine over medium high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.
Step 2
Add potatoes and chicken broth. Bring broth mixture to a boil. Reduce heat to low and simmer, partially covered until potatoes are tender, about 15 to 20 minutes.
Step 3
Stir in corn, milk, salt and pepper. Simmer, uncovered, until heated through, about 5 minutes. Ladle chowder into 6 bowls. Serve immediately