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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 tsp. chili powder
1/2 tsp. dried oregano
coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2 inch pieces
1 package 10 ounces frozen corn kernals
1 can reduced-sodium chicken broth
1 cup milk
Directions:
Directions:
In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
Bring to a boil over medium-high and reduce to a simmer. Cook until potato is easily pierced with the tip of a kinfe, 15-20 minutes. Stir in green part of scallion and season with salt and pepper. Refrigerate in an airtight container up to 1 day.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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