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Southwest Potato-Corn Chowder




Source of Recipe


Internet


List of Ingredients




1 tablespoon margarine
1 bunch green onions, chopped green and white
1 tablespoon all-purpose flour
3 cups reduced sodium chicken or vegetable broth
3 1/2 cups Yukon gold potatoes, peeled and diced
1 bay leaf
1/2 tsp. marjoram
1 10-ounce bag frozen corn kernels
1 4-ounce can chopped green chilies, drained
1 cup reduced fat shredded cheddar cheese
Chopped chives for garnish (optional)
Skim milk (optional)

Melt margarine in large stockpot. Add green onions and saute about 2 minutes. Add flour and coat green onions. Add vegetable broth, potatoes, bay leaf, and marjoram. Bring to a boil, then reduce heat and simmer until potatoes are tender.

Remove soup from heat. With a hand held blender, puree about 1/3-1/2 of the potato mixture. Stir in corn and chilies. If you desire a thinner soup, add skim milk until the desired consistency is achieved. Top soup with 2 tablespoons cheese and chives.



Recipe