Cooking Club: Southwestern Corn Chowder

Something about the weather changing seems to call for a good soup or in this case chowder. This recipe was submitted by Melidee this month and comes from Everyday Food. And check out the picture Rachel, took, hello awesome!!

Southwestern Corn Chowder

Everyday Food

(This serves TWO-so you will want to double-or triple as needed)

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 large baking potato, peeled and cut into 1/2 inch pieces

10 ounces frozen corn kernels

1 can, 14.5 ounces, reduced sodium chicken broth

1 cup milk

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 boil over medium high then reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Top with the green part of scallion and season with salt and pepper. Serve with tortilla chips. Store any leftovers in airtight container up to one day.

********************

Oh and Rachel has now made my recipe from last week, the one I created--so just in case you didn't see it, here is a picture to tempt you. You want to go back and make it now huh? You can find the recipe here.