Corn Chowder

While my husband is very, very easy to cook for (he eats just about anything), he does have his favorites. The first time I made this corn chowder, I was actually a little nervous he didn't like it because he was so quiet while he ate it. Turns out it was a good silence, the kind where you just focus on your food. We actually have a "5 star menu" which lists our favorite recipes. And this chowder recipe is one of them. It's even better now with fresh corn in season.

Corn Chowder
Taken from: Everyday Food
Serves 4

• 1 Tbsp. butter
• 2 scallions, white and green parts separated, thinly sliced (I used red onion because we didn't have scallions)
• 2 medium carrots, halved lengthwise and thinly sliced
• 1 tsp. chili powder
• 1 tsp. dried oregano
• coarse salt and ground pepper
• 2 baking potato, peeled and cut into 1/2-inch pieces
• 20 ounces frozen corn kernels OR 2 cups of fresh corn (approx. 2 ears)
• 2 cans (approx. 30 ounces) reduced-sodium chicken broth
• 2 cups milk (I use skim)

-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 a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes.
-Stir in green part of scallion, and season with salt and pepper.