Corn ChowderPosted: November 19, 2008
Today’s soup is a variation on a recipe I found in one of the Gooseberry Patch cookbooks. I thought it was perfect for this time of year. It is a thick chowder and is very warm and filling to eat on a cold blustery night.
1 onion, chopped
4 Tbsp butter
2 15 1/2 oz cans creamed corn
4 potatoes, chopped small and boiled
4 cups chicken broth
1 can evaporate milk
1/2 cup shredded cheddar cheese
Saute onions in butter in a dutch oven until tender; add the corn. Add cooked potatoes, chicken broth, evaporated milk and cheese. Heat until cheese melts. Don’t let the soup come to a boil or else it will “break” and become like cottage cheese. (Experience speaking here!).
This is yummy served with crumbled bacon pieces.