Creamy Potato and Corn Chowder
Ingredients
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/8 cup all purpose flour
- 1/2 tsp granulated onion
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp dried basil
- 2 (32 oz) vegetable broth
- 3 cups frozen whole-kernel corn
- 28 oz bag frozen Ore-Ida Potatoes O’Brien with onions and peppers
- 2 cups heavy cream
- Green onions
- Shredded cheddar cheese
Preparation
In a large pot, melt butter over medium heat.
Add garlic and sauté for a minute.
Stir in flour, and cook for 2 minutes stirring constantly.
While stirring, add salt, pepper, paprika, and basil.
Slowly add vegetable broth.
Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered.
Add frozen potatoes, corn, and heavy cream.
Simmer uncovered for 30 minutes, stirring occasionally.
Top with cheddar cheese and green onions.
Notes
This recipe is easy and quick to prepare.
