Week 48: Southwestern Corn Chowder

The Recipe
1/2 tbsp butter
1 spring onion, thinly sliced, white and green parts separated
1 medium carrot, thinly sliced
1/2 tsp chili
1/2 tsp oregano
Salt and pepper to taste
1 large potato, peeled and cut into pieces
2 small cans (~280g) corn
5dl chicken broth
1 cup milk

Melt the butter in a pot. Add white parts of spring onion, carrots, chili, oregano and salt and pepper. Cook until onions are soft. Add potatoes, corn, broth and milk. Bring to a boil and leave to simmer for 15-20 minutes or until the potato is done. Stir in green part of the spring onion and season with salt and pepper.

The Verdict
I really liked it. It had enough chili to give it a nice bite, but not so much as to leave it too spicy. It did lack something to the taste though, and I'm not entirely sure what. I'm tempted to say bacon though... but then everything is better with bacon ;) But something to add to the roundness of the taste, so other additions might work just as well.