Fiesta Corn Chowder
Prep Time N/A
Cook Time N/A
Serves N/A
Difficulty N/A
Ingredients
- 2 tsp (10 mL) Vegetable Oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tbsp (30 mL) Robin Hood® All-Purpose Flour
- 1 pinch dried red pepper flakes
- 1 1/2 cups (375 mL) chicken broth
- 2 cups (500 mL) frozen corn kernels
- 1 potato, peeled and diced
- 1 red pepper, diced
- 1 can (354 mL) Carnation® 2% Evaporated Partly Skimmed Milk
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
Directions
Step 1:
Heat oil in large saucepan over medium-high heat; cook onion and garlic about 2 minutes or until softened.
Step 2:
Stir in flour and pepper flakes until combined. Stir in broth, corn, potato and red pepper.
Step 3:
Cover and simmer 20 minutes, stirring occasionally.
Step 4:
Gradually stir in evaporated milk, salt and pepper. Cover and simmer 10 minutes longer, taking care not to boil.
Tip
Red pepper and black pepper add a hint of spiciness. To increase the heat level, add more red pepper flakes.