Corn Chowder

6 Medium Potatoes                        

Small Onion

1 Can Whole Kernel Corn            

1 Can Cream Corn

Salt   &  Pepper

1 Can Evaporated Milk or 1 Pint Half & Half

1 tablespoon butter.

Peel potatoes and chop into 1/2 ” cubes (or smaller). Chop onions. Cover potatoes and onion with water and boil for 10 to 12 minutes or until tender.*   Add cream corn and whole kernel corn (undrained) to potatoes.  Cook at a simmer for another 10 minutes.  Add salt and pepper.  Turn off heat and add Half & Half or the can of evaporated milk.  Add butter.  Put into a sealed container and let cool for 15 minutes. Serve Immediately or store in refrigerator for lunch the next day. 

*If you want a creamier soup, remove 1/2 of the potatoes before adding the corn. Using an Immersion blender, cream the potatoes in the pan until smooth. Replace the cubed potatoes you had removed into the cream mixture and continue following the recipe.