We love soup in the Fall and Winter. Sunday nights have become our soup nights. We settle in for the evening to watch our favorite shows, The Amazing Race and Brothers and Sisters. This recipe is quick and easy and the ingredients are always on hand.
1 cup, frozen corn or 1 14-15 oz. can, niblets style corn, undrained
1/2 cup, chopped onion, sauteed until translucent
1/2 cup, cubed potatoes (1 medium)
1 14-16 oz. can, chicken broth
1 1/4 cups milk (can use evaporated milk)
1 Tablespoon, butter or margarine
2 Tablespoons, unbleached all purpose flour
In a large saucepan, combine corn, onion, potatoes, and broth. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until potatoes are tender, not mushy. Stir occasionally.
Stir in 1 cup of milk and the butter. In a small bowl, combine the remaining 1/4 cup of milk and flour; beat with wire whisk until smooth. Add the flour mixture to the chowder; cook and stir until bubbly and thickened. Makes about 3 servings.
Note: This recipe can be doubled or tripled with no problems.