1 T butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
½ t chili powder
½ t dried oregano
coarse salt and ground pepper
1 baking potato, peeled and cut into ½” pieces
1 package (10 oz) frozen corn kernels
14.5 oz chicken broth
1 cup milk
In a medium saucepan, melt butter over medium heat. Ad white part of scallion, carrot, chili powder, and oregano. Season with salt and pepper. Cook until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.
Bring to a boil over medium high heat and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Stir in green part of scallion and season with salt and pepper. Refrigerate in an airtight container up to 1 day.
Serves 2. Per serving: 381 calories, 11 g fat (6.6 sat fat), 15 g protein, 3.2 g carb, 1 g fiber