Recipes from Cynthia O'Connor O'Hara CLICK HERE FOR THE HARRIED HOUSEWIFE WEBSITE
2 tablespoons butter  1 medium onion, chopped  2 medium potatoes, peeled and cubed 3 cups regular or reduced sodium chicken broth  1 1/4 cups regular or fat-free half-and-half  1 1/2 cups fresh corn (from about 3 ears), or frozen corn 1 medium scallion, thinly sliced 3 tablespoons flour 1 tablespoon chopped fresh parsley  Salt and pepper to taste
In a large saucepan, melt butter over medium heat. Add onion and potatoes. Cook 5 minutes, stirring frequently. Stir in chicken broth. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in 1 cup half-and-half, corn, and scallion. Bring to a boil; reduce heat. Cook until potatoes are tender, about 10 minutes, stirring occasionally. In a small bowl, stir together flour and the remaining 1/4 cup half-and-half. Stir into chowder. Bring to a boil. Boil 1 minute, stirring frequently. Stir in parsley. Season with salt and pepper. Makes 4 servings.       Copyright © 2007 by Cynthia O’Connor O’Hara