Last Friday night I made this delightful soup. It was really easy, pretty quick, and a nice light substitute for our usual Chipotle outing. This soup is great for summertime, but I think this could definitely carry over through winter too. It could be great served up with some quesadillas for a heartier meal, but we were plenty satisfied enjoying it with some tortilla chips. This is also nice because it makes up just 2 servings. Perfect for the pair of us, but also something great to throw together for dinner and have leftovers for lunch the next day.
Southwestern Corn Chowder
Recipe from Everyday Food; Serves 2
1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise, thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2" pieces
1 10 oz. package frozen corn kernels
1 14.5 oz. can reduced sodium chicken broth
1 cup milk
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 min. Add potato, corn, broth and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Stir in green part of scallion, and season with salt and pepper. Serve immediately or refrigerate in an airtight container up to 1 day.