Ingredients35 m servings 280
- 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.
- Cook's Note:
- If you like meat, 3/4 cup diced ham or chicken is quite good. That will make it 4 servings. I like to serve with green salad and crusty bread.
Per Serving: 280 calories; 17.4 27.9 5.7 50 206 Full nutrition
ReviewsRead all reviews 3
I followed this recipe, though since I was using more vegetables (broccoli and red bell peppers that needed used), I increased the chicken broth (and used stock) and used an entire carton. I su...
Excellent and was a perfect quantity for two. Also, I used veggies broth instead of chicken to keep it vegetarian. Next time I will use shelled edamame instead of corn for a punch of protein.