Potato Corn Chowder

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Ingredients:

  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 5 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • Black pepper to taste
  • 5 Tablespoons reduced-fat, shredded cheddar cheese
  • 1 cup chopped onion
  • 2 cups frozen corn
  • 4 cups skim milk
  • 1/4 teaspoon dried thyme
  • 4 cups diced potatoes

Directions:

  1. In a non-stick skillet over medium high heat, sauté onion and garlic in oil until golden brown, about 2-3 minutes. In a bowl, combine milk, flour, mustard, and thyme; mix well. Add potatoes and corn to the skillet, then the milk mixture and black pepper. Stir until mixture comes to a boil and thickens. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes. Stir frequently to keep the mixture from burning. Divide soup into 4 bowls topping each with about 1 Tablespoon of shredded cheese.

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