Make up this corn chowder for a nice warm meal on a cold day! 

Ingredients

• 2 tablespoons canola oil
• 1/4 cup chopped onion
• 1-1/2 cups boiling water
• 1 cup diced potatoes
• 1 15 ounce can creamed corn
• 1-1/2 cups low-fat milk (2%)
• 1/2 teaspoons kosher salt
• 1/4 teaspoon pepper
• 1/8 teaspoon paprika
• 1 teaspoon cornstarch

Directions

1. Heat oil in a heavy, medium saucepan. When oil ripples, add onion. Reduce heat to low and cook, stirring often until onion is golden, about 5 minutes.
2. Add boiling water and diced potatoes. Cook until potatoes are tender, 10 to 15 minutes.
3. Stir in creamed corn, 1 cup of the milk, salt, pepper and paprika. Return to a boil over medium heat, stirring often.
4. While creamed corn is heating, stir cornstarch in remaining 1/2 cup milk. When corn mixture is boiling, slowly stir in milk/cornstarch mixture, stirring constantly. Reduce heat, stir until mixture is creamy and thickened, about 2 minutes.

Serves 4.

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.