Average Rating: 4.651162TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cans (14-1/2 ounces each) chicken broth
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 cup 2% milk, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup all-purpose flour
- Minced fresh parsley, optional
Instructions
- 1. In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- 2. Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 176 calories, 3g fat (1g saturated fat), 5mg cholesterol, 759mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 5g protein.
