Real California Recipes Cookbook
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Creamy Corn and Potato Chowder
Recipes
Ingredients:
– 1 pound red potatoes, quartered
– 1 tsp sea salt
– 1 Tbsp Real California butter
– 1 bag frozen roasted corn
– 1 cup chopped onion
– 1 tsp nutmeg
– 6 oz container plain, non-fat Real California Greek yogurt
– 2 cups Real California Fat Free Milk
– 2 Tbsp fresh thyme, chopped
– 1 tsp salt Real California Crème Fraîche, for garnish
– 1 scallion, finely chopped, for garnish
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Directions:
Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain. Place 2 cups corn kernels in blender with one container Real California Greek yogurt, blend until smooth. Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, herbamare and thyme. Sauté until soft, 3-4 minutes. Stir in potatoes, remaining corn, pureed corn, nutmeg, and Real California milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally. When serving, garnish with Real California Crème Fraîche and scallions.
Recipe by Food Confidence
http://foodconfidence.com/blog
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.