Southwestern Corn Chowder

I am making Southwestern Corn Chowder right now as I type.  I haven't tasted it yet, but the smell that is filling my kitchen has my mouth watering!  I know it's going to be a keeper!  Here is the recipe, it is so easy!  This is a recipe for 2... so all you empty nesters out there or couples without kids this is a great dinner!  :)

Ingredients:

Serves 2

• 1 tablespoon butter
  
• 1 scallion, white and green parts separated, thinly sliced
  
• 1 medium carrot, halved lengthwise and thinly sliced
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon dried oregano
  
• coarse salt and ground pepper
  
• 1 baking potato, peeled and cut into 1/2-inch pieces
  
• 1 package (10 ounces) frozen corn kernels
  
• 1 can (14.5 ounces) reduced-sodium chicken broth, use vegetable broth to make this dish vegetarian
  
• 1 cup milk
  

Directions:

1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
   
2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.
   

Pictures and a review of the meal later!