Corn Chowder

Ingredients -

3 Baking Potatoes, peeled and cubed
1 White Onion, diced
1-1/2 cups 2% Evaporated Milk
1 (14.5 ounces) can Cream-Style Corn

Preparation:

1. Add cubed potatoes and diced onion to stockpot. Add enough cold water to cover.

2. Bring to a boil over medium heat. Reduce heat to medium-low. Simmer 20 minutes.

3. Stir in 2% evaporated milk and cream style corn.

4. Simmer 10 minutes. Serve hot.

Soup Making Tips -
Potatoes

	Baking potatoes are the best here as the potatoes break down some helping to thicken the chowder.

Soup Making Tips -
Water

	Replace four cups of water with four cups of chicken stock for richer tasting soup.