Fresh Corn and Potato Chowder

1 tbsp Butter, unsalted
1 medium (2-1/2" dia) Onions, raw
453 grams Red Potato
180 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
1.25 cup Half and Half Cream
2 serving Green Onion (fresh-1 stalk)
.5 tsp Salt
.25 tsp Pepper, black
0.25 cup Flour - Gold medal all purpose flour
1 tbsp Parsley

1.In a large saucepan, heat the butter over medium-high heat. Add the chopped medium onion; cook and stir 2 - 4 minutes or until tender. Add red potatoes, corn, broth, 1 C. cream, green onions, salt and pepper; (you may also add crab, shrimp, or clams), bring to a boil. Reduce the heat; simmer, covered for 12-15 minutes or until the potatoes are tender.
2. In a small bowl, mix the flour and the remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.


Serving Size: 1 Cup

Number of Servings: 6

Recipe submitted by SparkPeople user STREICH3UROUT.