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Corn Chowder, Easy (D, TNT)
Source: Unknown
Serves: 4

1 small onion, chopped
1 large russet potato, peeled, cut into 1/2" cubes
2 cups milk
1 15-ounce can creamed corn
1 cup fresh or frozen corn

Sauté onion in a little margarine (or olive oil) and cook until tender, stirring occasionally, about 8 minutes.

Add potato and sauté about 5 minutes.

Add 2 cups milk and bring to boil.

Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

Add creamed corn and corn kernels. Season to taste with salt and pepper.

If the soup is not thick enough you can add some cornstarch to thicken it.

Poster's Notes:
Here is my favorite, easy, and quick soup.

Posted by Kimberly Novak

Nutritional Info Per Serving: N/A