Description
This is very rich and easily doubled.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 1 cup chicken broth
- 1 cup cubed potato
- ½ cup chopped carrot
- ¼ cup sliced green onions
- 1 cup half-and-half
- ¾ cup frozen corn, thawed
Instructions
- Melt butter in a saucepan over medium heat; stir flour
- basil
- pepper
- and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling
- 5 to 7 minutes. Stir potato
- carrot
- and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender
- 10 to 15 minutes.
- Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through
- about 5 more minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 3