Chowder weather has us going full send with the corn chowder 🌽🥣🤤 Corn and Potato Chowder Prep Time: 10 minutes Total Time: 25 minutes Servings: 4 Ingredients: 1 can (15.25 oz) Del Monte Whole Kernel Corn, drained 1 can (14.5 oz) Del Monte Diced New Potatoes, drained 2 tablespoons unsalted butter 1 medium onion, finely chopped 2 cloves garlic, minced 2 cups low-sodium chicken or vegetable broth 1 cup milk (or half-and-half for creamier chowder) 1/2 teaspoon smoked paprika Salt and pepper to taste 1/4 cup chopped green onions or chives (for garnish) Instructions: 1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the minced garlic and cook for another 1 minute until fragrant. 2. Stir in the Del Monte Whole Kernel Corn and Del Monte Diced New Potatoes. Cook for 2-3 minutes, stirring occasionally. 3. Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cook for 5-7 minutes to allow the flavors to meld together. Optional for a thicker chowder, use an immersion blender to purée a portion of the soup directly in the pot. You can also transfer about half of the mixture to a blender, blend until smooth, and return it to the pot. 4. Stir in the milk (or half-and-half) and smoked paprika. Cook for another 3-4 minutes until heated through. Season with salt and pepper to taste. 5. Ladle the chowder into bowls, and garnish with chopped green onions or chives.
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