Saturday, September 12, 2009

Potato Corn Chowder


4 med. Potato’s (Peeled and diced) 2 cups water
1 cup med. chopped onion grate 1 carrot
1 cup chopped celery ½ tsp. salt to taste
- Boil these ingredients until celery is tender.
Then add:
¼ cup butter 1 can whole corn
3 cups milk 1 can cream corn
Parsley, salt and pepper for taste.
-Just warm soup at this point. Make sure not to burn the milk.

I have also added TBL+ minced garlic with veggies. Fry 5-6 strips of bacon till crispy. Crumble and add to soup with final ingredients. Add cheddar cheese when serving. You can also used leftover mashed potatoes to make a little thicker.
Thanks, Lee Ann!

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