Lowfat Creamy Potato Corn Chowder
- Reviews 1
Ready In: 30 mins
Serves: 2-3
Ingredients
- 10 ounces frozen corn
- 1 cup cubed peeled potato
- 1⁄2 cup onion, chopped
- 1⁄3 cup water
- 3 chicken bouillon cubes, crushed
- 1⁄8 teaspoon black pepper
- 1 1⁄2 cups milk, plus
- 1⁄4 cup milk
- 2 tablespoons dry milk
- 2 tablespoons flour
Directions
- In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
- Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
- Stir in the half cup of milk and continue to simmer.
- Meanwhile, in a small bowl, stir together dry milk and flour.
- Gradually stir in the 1/4 C of milk until smooth.
- Pour the milk and flour mixture into to corn, potato, and onion mixture.
- Cook and stir until thick and bubbly.
- Top with cheese and ham or bacon, if desired.
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