|
|
|
|
| • |
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 |
|
|
 |
In a large saucepan, melt margarine over medium-high heat. Add onion and cook, stirring frequently, until golden and tender, about 7 minutes. |
 |
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. |
 |
Stir in corn, milk, salt, and pepper. Simmer, uncovered, until heated through, about 5 minutes. Ladle chowder into bowls and serve immediately. |
|
|
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
