Corn Chowder
A comforting and creamy corn chowder made with expired canned corn, ensuring food safety with proper heating.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 cups expired canned corn, drained
- 1 potato, peeled and diced
- 1 cup milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large pot, melt the butter over medium heat.
2
Add the chopped onion and minced garlic, sauté until softened.
3
Add the chicken or vegetable broth, expired canned corn, and diced potato to the pot.
4
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes or until the potato is tender.
5
Using an immersion blender or a regular blender, puree the soup until smooth.
6
Return the soup to the pot and stir in the milk. Heat the soup over medium heat until warmed through.
7
Season with salt and pepper to taste.
8
Serve the corn chowder hot, garnished with chopped fresh parsley.