carrots

(Yes)vember Day 2: Easy Carrot & Corn Chowder

It’s Day 2 of (Yes)vember!  Here’s a warm, healthy, hearty recipe to enjoy with a friend or two.

Easy Carrot & Corn Chowder

(serves 6)

Ingredients:

6 lb. of baby carrots

1 bag frozen corn

1 onion

12 oz. chicken broth

2 C. 2% milk

Instructions:

Boil carrots in a large pot until soft, drain the water.  Dice the onion and add it to the carrots.  Put a lid on the pot and let the onions cook with the carrots for about 5 min in the steam.

Add chick broth and milk, then put batches of the vegetables & stock in the blender until coarsely blended.

Put blended mix into that large pot, add in frozen corn, heat on medium until corn is cooked.

Add salt and pepper to taste.

(Hint: To dress it up, you can add a few pinches of dried dill, and/or a dollop of sour cream in the center of each bowl before serving.)

Thanks for sharing!

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