Corn Chowder with Parmesan Croutons
In this creamy chowder, tender cubes of potato simmer with golden corn, pungent garlic and refreshing chives.
PREP TIME (MIN)
20
TOTAL TIME (MIN)
20
SERVINGS
4
Ingredients
- 1 cupKellogg's® Crispix® cereal
- 1 teaspoonvegetable oil
- 1/4 cupgrated Parmesan cheese, divided
- 3 cupsreduced-sodium chicken broth
- 2 mediumred potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)
- 1 1/2 cupsfrozen whole kernel corn
- 2 clovesgarlic, minced
- 1/4 teaspoonpepper
- 1 can (12 oz.)evaporated fat-free milk
- 3 tablespoonsall-purpose flour
- 2 tablespoonschopped fresh chives or sliced green onions
Directions
1. Place KELLOGG'S® CRISPIX® cereal in 1-quart, zipper-type plastic bag. Drizzle oil over cereal. Add 1 tablespoon of the Parmesan cheese. Close bag and gently toss until evenly coated. Spread in shallow baking pan. Bake at 350° F for 5 minutes or until browned. Cool completely. 2. In medium saucepan combine broth, potatoes, corn, garlic and pepper. Bring to boiling. Reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are tender. Do not drain. 3. Meanwhile, in small bowl whisk together milk, flour and remaining 3 tablespoons Parmesan cheese. Gradually stir into vegetable mixture. Cook and stir until boiling and slightly thickened. Stir in chives. Cook and stir for 1 minute more. Ladle into serving bowls. Sprinkle with cereal mixture.
