Southwestern Corn Chowder

Southwestern Corn Chowder


1 Tbsp butter
6 green onions, white and green separated, thinly sliced
3 medium carrots, thinly sliced
½ tsp chili powder
1 ½ tsp oregano
Coarse salt and ground pepper
4 red potatoes
2 ¼ C frozen corn kernels
5 ½ C chicken broth
3 C milk


Wash potatoes and cut them in half lengthwise, then cut each half into fourths lengthwise. Then slice each of those
pieces into about ¼ to ½ inch slices.
In saucepan, melt butter over medium heat. Add white part of green onions, carrots, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.
Bring to a boil over medium-high heat, and reduce to a simmer. Cook until potato is easily pierced with a knife (quickly, as potato slices are thin). Stir in green part of green onions, and season with salt and pepper.


Serves 5 to 6.