Wednesday, June 6, 2012

Creamy Southwestern Corn Chowder


2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup all-purpose flour
1 3/4 cups 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) Green Giant® SteamCrisp® Southwestern style corn, undrained
 2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired


1. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.

2. 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.

3. Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

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