Here's a quick and healthier version of Corn Chowder. (no cream) Serves 2
1 T butter
1 scallion, thinly sliced
1 medium carrot, halved and thinly sliced
1 t chili powder
1/2 t oregano
course salt and ground pepper
1 baking potato, peeled and cut into 1/2-in. pieces
1 package (10 oz) frozen corn kernals
1 can chicken broth
1 C milk
In 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, 20 minutes. Stir in green part of scallion and season with salt and pepper. Refrigerate tightly covered up to 1 day.
Garnish with parsley or sprinkle paprika on top. Great with cornbread.
No comments:
Post a Comment