Southwestern Corn Chowder



    • 1 tablespoon spread
    • 1 scallion, white and green parts isolated, daintily cut
    • 1 medium carrot, split the long way and meagerly cut
    • 1/2 teaspoon stew powder
    • 1/2 teaspoon dried oregano
    • Coarse salt and ground pepper
    • 1 baking potato, stripped and cut into 1/2-inch pieces
    • 1 bundle (10 ounces) frozen corn bits
    • 1 can (14.5 ounces) decreased sodium chicken stock
    • 1 cup milk


    Stage 1
    In a medium pan, soften margarine over medium intensity. Add white piece of scallion, carrot, bean stew powder, and oregano; season with salt and pepper. Cook, blending sporadically, until scallion is delicate, around 2 minutes. Add potato, corn, stock, and milk.

    Stage 2
    Heat to the point of boiling over medium-high, and lessen to a stew. Cook until potato is handily penetrated with the tip of a blade, 15 to 20 minutes. Mix in green piece of scallion, and season with salt and pepper.

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