Cheesy Potato Corn Chowder
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 3
- 1 tablespoon butter
- 1/4 onion, chopped
- 1/2 russet potato, peeled, cut into 1/2-inch cubes
- 5 pieces canadian bacon, chopped
- 1 cup milk, heated in microwave for one minute
- 3/4 cup cream-style corn
- 1/2 cup frozen corn kernels, heated in microwave for 30 seconds
- 1/4 teaspoon dried thyme
Recipe
- 1 1. melt butter in a medium saucepan over medium heat. add onion and cook until tender, about 3 minutes, stirring occasionally.
- 2 2. increase heat to medium high and add potato and chopped canadian bacon. sauté until the potatoes start to brown and are tender, about 3-5 minutes.
- 3 3. add milk and stir continuously.
- 4 4. when milk boils, add creamed corn, corn kernels and thyme to soup and simmer until heated through.
- 5 5. add shredded cheese ¼ cup at a time and stir until the cheese is melted.
- 6 6. season with salt and pepper as desired.
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