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RECIPE CORNER


Soups/Salads  
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Soups/Salads
Corn and Potato Chowder  
Share & Win Recipe
October 2011
MONTHLY WINNER 

Corn and Potato Chowder

3-4 mediumMedium potatoes, diced,scrubbed and unpeeled (optional)3-4
to tasteBlack pepper, freshly groundto taste
1Chicken oxo sachet or bouillon cube1
1 canEvaporated milk250ml
2-3 cupsMilk625ml (approx)
1 canNiblet corn250ml
1 canCreamed corn350ml
3 TbsButter40ml
1Large onion, diced (I prefer Vidalia)1
1 tspSalt15ml




Directions
Saute diced onions and potatoes in butter in large soup pot until onions are translucent. Add corn, creamed corn, and evaporated milk. Stir in chicken OXO, salt and pepper. Add enough milk to make a soupy consistency. Cook over medium heat, stirring frequently, for about 1/2 an hour. If soup is too thick, thin with more milk. For a richer chowder, use cereal or whipping cream in place of milk. Serves 6.



This potato recipe is brought to you courtesy of receipe by Caroline Simpson, NB.

 
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What Others Say

     
I'm a soup man myself and love to cook. Great recipe- anything with potatoes is my kind of grub.
     - Nick Connato

     
Thought I'd try someone elses recipe for corn chowder. This is delicious. My husband loved it.
     - Jen Brice

     
The chicken boullion makes this really tasty. Loved it.
     - Cecile Gaston

 
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