Southwestern Corn Chowder
(This serves TWO-so you will want to double-or triple as needed)
1 TBSP butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 tsp chili powder
1/2 tsp dried oregano
coarse salt and ground pepper
1 large baking potato, peeled and cut into 1/2 inch pieces
10 ounces frozen corn kernels
1 can, 14.5 ounces, reduced sodium chicken broth
1 cup milk
In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
Bring to boil over medium high then reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Top with the green part of scallion and season with salt and pepper. Serve with tortilla chips. Store any leftovers in airtight container up to one day.