Fold Here

Skillet Corn & Potato Chowder

Skillet Corn & Potato Chowder

Servings: 4



  • 4 oz. unsalted butter
  • 1 cup chopped white onion
  • 2 stalks celery; diced
  • 2 tsp. minced garlic
  • 1/2 tsp. ground white pepper
  • 1 cup vegetable broth
  • 2 (15 oz.) cans Glory Foods Skillet Corn
  • 1 (14.5 oz.) can new potatoes; drained and diced
  • 1 cup half & half; room temperature
  • 1/4 cup finely chopped fresh parsley


Directions:

  1. Melt butter in a large, heavy saucepan.
  2. Add onion, celery, garlic and pepper. Sauté on low for 2 minutes until fragrant then add 1/2 cup vegetable broth.
  3. Simmer on low heat for 5 minutes then stir in remaining 1/2 cup broth.
  4. Cook an additional 5 minutes before stirring in Glory Foods Skillet Corn and potatoes; continue to simmer for 10 minutes.
  5. Remove from heat and stir in half & half and parsley. Season with salt to taste. Serve with Texas toast, biscuits or buttered bread.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: