Corn Potato Chowder

Serves 6

Ingredients

  • 1 tablespoon margarine
  • 1 medium yellow onion, chopped (1 cup)
  • 3 medium russet potatoes (1 pound), peeled and cut into 1/2-inch dices
  • 2 cups reduced-sodium chicken broth
  • 1 cup corn kernels, canned, drained or frozen
  • 1 cup evaporated skim milk
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Directions

  1. In a large saucepan, melt margarine over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes.
  2. Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
  3. Stir in corn, milk, salt, and pepper. Simmer, uncovered, until heated through, about 5 minutes. Ladle chowder into bowls and serve immediately.
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