Corn Chowder

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.

Corn Chowder

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.

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2 Comments on “Corn Chowder”

  1. Carolyn says:

    Wow! I just made some chowder off the top of my head the other day and this is pretty much what I came up with!! It was very filling and yummy! 😀 Thanks for all the great recipes!

  2. inmykitchen says:

    Carolyn,
    You are welcome. This has been a crazy busy week for me, so not too much cooking going on. My hubby has taken care of dinner this week (which means going out to eat LOL)


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