Southwestern Corn Chowder Recipe

Name: Southwestern Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 scallion, white and green parts separtated, thinly sliced; 1 medium carrot, halved legnthwise and thinly sliced; ½ teaspoon chili powder; ½ teaspoon dried oregano; coarse salt and pepper; 1 baking potato, peeled and cut into 1/2 inch pieces; 10 ounces frozen corn kernels; 14 12 ounces reduced-sodium chicken broth; 1 cup milk

Servings: persons

1 tablespoon butter
1 scallion, white and green parts separtated, thinly sliced
1 medium carrot, halved legnthwise and thinly sliced
½ teaspoon chili powder
½ teaspoon dried oregano
coarse salt and pepper
1 baking potato, peeled and cut into 1/2 inch pieces
10 ounces frozen corn kernels
14 12 ounces reduced-sodium chicken broth
1 cup milk

1
In a medium saucepan, melt butter over medium heat.
2
Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper.
3
Cook stirring occasionally, until scallion is soft, about 2 minutes.
4
Add potato, corn, broth and milk.
5
Bring to a boil then reduce to a simmer.
6
Cook until the potato is fork tender, 15-20 minutes.
7
Stir in green part of scallion, and season with salt and pepper.
8
Refrigerate in an airtight container up to 1 day.

730

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1 scallion, white and green parts separtated, thinly sliced, 1 medium carrot, halved legnthwise and thinly sliced, ½ teaspoon chili powder, and more.

Yes, Southwestern Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Corn Chowder

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