Ingredients
1 medium onion, chopped1 tablespoon olive oil2 cans (14-1/2 ounces each) chicken broth3 large Yukon Gold potatoes, peeled and cubed1 can (15-1/4 ounces) whole kernel corn, drained1 cup 2% milk, divided1/2 teaspoon salt1/2 teaspoon pepper1/3 cup all-purpose flourMinced fresh parsley, optional
Preparation
In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
