Corn and Potato Chowder
Soups/Salads
Ingredients
| Ingredient | Amount |
|---|---|
| 3-4 medium / 3-4 | Medium potatoes, diced,scrubbed and unpeeled (optional) |
| 1 can / 250ml | Niblet corn |
| 1 can / 350ml | Creamed corn |
| 1 can / 250ml | Evaporated milk |
| 3 Tbs / 40ml | Butter |
| 1 | Large onion, diced (I prefer Vidalia) |
| 1 | Chicken oxo sachet or bouillon cube |
| 2-3 cups / 625ml (approx) | Milk |
| 1 tsp / 15ml | Salt |
| to taste | Black pepper, freshly ground |
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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