Ingredients30 m servings 279 cals
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Per Serving: 279 calories; 11.6 g fat; 44.4 g carbohydrates; 9.4 g protein; 25 mg cholesterol; 149 mg sodium. Full nutrition
ReviewsRead all reviews 6
I did not have frozen hash brown potatoes, so I chose to use a russet potato which I peeled and sliced on my mandolin with the julienne plate. I sautéed the onion, added the water, corn potatoes...
I didn't have frozen corn or frozen hash brown potatoes so instead I used a number 10 can of corn and shredded my own potatoes, I also will have to add some different seasonings.
I used fresh diced potatoes instead of frozen hashbrown. I boiled them for 5 minutes then I followed the recipe. It was easy to do and it was delicious!!
Easy, quick and flavorful. I added some paprika and garnished with parsley. I'll be making this recipe often.