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CORN CHOWDER

Recipe for 8/3/2007

By Cindy McNicholl

The Harried Housewife 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

 

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