- 2 tablespoons butter
- 3/4 cup chopped onion
- 3 cups frozen whole kernel corn
- 1 cup water
- 1 cup frozen hash brown potatoes
- 1 1/4 teaspoons ground black pepper
- salt to taste
- 2 cups milk, divided
- 2 tablespoons all-purpose flour
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
05/11/2018
recipepes.com
Quick and Hearty Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
