Doc's Corn-and-Potato Chowder

Doc's Corn-and-Potato Chowder
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 (11-oz.) can yellow-and-white whole kernel corn, drained
  • 2 tablespoons butter
  • 2 cups peeled, diced Yukon gold potatoes (about 2 lb.)
  • 1 to 2 tsp. hot sauce
  • ½ cup thinly sliced green onions
  • 1 cup chopped yellow onion
  • 1 (12-oz.) can evaporated milk
  • + 6 more ingredients
    • 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
    • 2 cups milk
    • Salt and pepper to taste
    • Garnish: thinly sliced green onions
    • 1 (10 3/4-oz.) can cream of mushroom soup with roasted garlic
    • 1 tablespoon chopped fresh parsley

1. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Cook potatoes 10 to 15 minutes or until tender. Drain and place in a large bowl. 2. Melt butter in Dutch oven over medium-high heat. Stir in frozen vegetables and chopped yellow onion; sauté onion mixture 6 to 8...

View full recipe at My Recipes

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