Serves

4

Prep time 10 min.

Cook time 25 min.

Ingredients

1 can (15.25 oz) Del Monte Whole Kernel Corn, drained

1 can (14.5 oz) Del Monte Diced New Potatoes, drained

2 tablespoons unsalted butter

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups low-sodium chicken or vegetable broth

1 cup milk (or half-and-half for creamier chowder)

1/2 teaspoon smoked paprika 

Salt and pepper to taste

1/4 cup chopped green onions or chives (for garnish)

Optional toppings: crumbled bacon, cheddar cheese, sour cream

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Directions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the minced garlic and cook for another 1 minute until fragrant.

  2. Stir in the Whole Kernel Corn and Diced New Potatoes. Cook for 2-3 minutes, stirring occasionally.

  3. Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cook for 5-7 minutes to allow the flavors to meld together. Optional for a thicker chowder, use an immersion blender to purée a portion of the soup directly in the pot. You can also transfer about half of the mixture to a blender, blend until smooth, and return it to the pot.

  4. Stir in the milk (or half-and-half) and smoked paprika. Cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.

  5. Ladle the chowder into bowls, and garnish with chopped green onions or chives.

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