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Quick Potato Corn Chowder




Source of Recipe


Nancy Bateman






List of Ingredients



• 1 Medium onion, chopped
  
• 1 T. olive oil
  
• 2-14 1/2 oz. chicken broth
  
• 4 large Yukon Gold potatoes, peeled and cubed
  
• 1-15 1/4 oz. whole kernel corn, drained
  
• 1 C milk, divided
  
• 1/2 tsp. sea salt
  
• 1/2 tsp pepper
  
• 1/3 C. unbleached, all-purpose flour
  






Instructions



1. In a large pot, cook and stir onion in olive oil over medium heat until tender. Add broth and potatoes, bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
   
2. Stir in corn, 1/2 cup milk, sea salt and pepper. In a small bowl whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened.