I needed a quick meal one evening and loved how fast and easy this was. I halved the recipe for just Justin and I. I'm guessing one could freeze the leftovers for a week or so and it would still be good. I'm sure we will be enjoying it several more times this fall and winter.
Picture by Taste of Home
Ingredients1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional
Directions
In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired. Yield: 8 servings (2 quarts).
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