Ingredients
1 tablespoon butter1 medium onion, chopped1 pound red potatoes (about 3 medium), cubed1-1/2 cups fresh or frozen corn (about 7 ounces)3 cups reduced-sodium chicken broth1-1/4 cups half-and-half cream, divided 2 green onions, thinly sliced1/2 teaspoon salt1/4 teaspoon freshly ground pepper3 tablespoons all-purpose flour1 tablespoon minced fresh parsley
Preparation
In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
