Corn Chowder

 The rich creaminess of the canned milk and the sweetness of the corn provides a down home comfort taste with this chowder.   The simple ingredients are things most folks have in the pantry and you won't have to go to the store!  If you don't have cream style corn....NO PROBLEM!!.....just pour a can of whole kernel corn (with liquid) in the blender...give it a quick whirl and you have cream style corn!

6 cups potatoes, peeled, cubed and cooked  (just until fork tender)

3 cans evaporated milk
1 can whole kernel corn, drained
2 cans cream style corn

1-2 tsp. sugar

 salt and pepper to taste

Peel and cube potatoes. 

Cook potatoes in salt water until they are tender. Drain and return to pot.

Add all other ingredients, bring to a simmer on medium low heat... simmer for no more that 5 minutes, give it a stir every once in a while to keep the milk from burning on the bottom.  
Turn off heat and serve!

Dish the Chowder up and serve it with rolls or Six Week Muffins and sit around the table and talk about how cold it is outside but how good and warm it is inside with loved ones!


© Nancy Rappleye 2011