Potato Corn Chowder
Try this soup with a drizzle of adobo sauce from canned chipotle peppers for a little heat.
peeled and cut into small bite-size pieces
What You'll Need
- Potato masher or wooden spoon
- Large bowl
Add broth to a large saucepan and bring to a boil.
When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
Serve immediately with cilantro, crushed chips, and light sour cream as optional toppings.
Substitute fresh or canned, unsalted corn for thawed frozen corn.
Use a blender for a smoother soup.
Cut this recipe in half to save money.
Nutrition Info and more
Serving size:Total calories:
6 gSaturated fat: