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Corn Chowder

By Cynthia O'Connor O'Hara
The Harried Housewife

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.

 

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