Lunch
Creamy Southwestern Corn Chowder
Description
Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.
Ingredients:
- 2 tablespoons butter or margarine
- 1/2 cup chopped onion (1 medium)
- 1/4 cup Gold Medal™ all-purpose flour
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 1/2 cup half-and-half
- 1 can (11 oz) Southwestern style corn, undrained
- 2 tablespoons chopped fresh chives
- Additional fresh chives for garnish, if desired
Directions:
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
- Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
- Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.
