Potato/Corn Chowder
Ingredients
- 2 T. margarine
- 1/4 cup chopped onions
- 1 1/2 cup boiling water
- 4 med. potatoes - peeled & diced
- 1 t. salt
- 1/4 t. pepper
- 2 pkgs. frozen corn (semi-thawed )
- 3 1/2 cups milk
- shredded monterey jack cheese
- paprika
- 2 chicken bouillon cubes.
Instructions
- Melt butter in 3 qt. saucepan.
- Add onions and cook til soft.
- Add boiling water, potatoes, salt & pepper.
- Cook covered over moderate heat for 10 minutes - until potatoes are tender.
- Add corn, cheese (I use about l 1/2 cup shredded cheese, but you don't need that much) and milk.
- Add bouillon cubes.
- Cook uncovered 10 minutes until heated thru. Do not boil.
- Sprinkle paprika on top before serving.
Notes
P.S. Can add about 3 T. cornstarch to make it thicker, if desired. Good either way!
Credit: Lois McMahon, Personnel
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