Corned Beef and Corn Chowder
5
Points®
Temps total: 25 min • Préparation: 10 min • Cuisson: 15 min • Portions: 6 • Difficulté: Facile
Corned beef has so much flavour that a little bit goes a long way. Use some of your leftovers from St. Patrick’s Day to help give this chowder a beefy flavour.
Ingrédients
Cooking spray
1 spray(s)
Onion
1 medium, diced
Fresh thyme
1 tbsp(s), chopped
Lean corned beef
4 oz, diced (about 1 cup)
Frozen corn
10 oz
Canned cream of potato soup made with fat-free milk
45 fl oz
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more.
2
Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving.
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