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Potato/Corn Chowder

Potato/Corn Chowder

Sandi's Recipe Collection
Sandi's Recipe Collection

Potato/Corn Chowder

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Author: Sandi

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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