Southwestern Corn Chowder

• 1 tablespoon butter
• 1 scallion, white and green parts separtated, thinly sliced
• 1 medium carrot, halved legnthwise and thinly sliced
• 12 teaspoon chili powder
• 12 teaspoon dried oregano
• coarse salt and pepper
• 1 baking potato, peeled and cut into 1/2 inch pieces
• 10 ounces frozen corn kernels
• 14 12 ounces reduced-sodium chicken broth
• 1 cup milk

1. In a medium saucepan, melt butter over medium heat.
2. Add white part of scallion, carrot, chili powder and oregano; season with salt and pepper.
3. Cook stirring occasionally, until scallion is soft, about 2 minutes.
4. Add potato, corn, broth and milk.
5. Bring to a boil then reduce to a simmer.
6. Cook until the potato is fork tender, 15-20 minutes.
7. Stir in green part of scallion, and season with salt and pepper.
8. Refrigerate in an airtight container up to 1 day.

butter, scallion, carrot, chili powder, oregano, salt, baking potato, corn kernels, chicken broth, milk

Taken from www.food.com/recipe/southwestern-corn-chowder-233029 (may not work)