Fresh Corn & Potato Chowder
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 pound red potatoes (about 3 medium), cubed
- 1-1/2 cups fresh or frozen corn (about 7 ounces)
- 3 cups reduced-sodium chicken broth
- 1-1/4 cups half-and-half cream, divided
- 2 green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh parsley
