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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 2 medium potatoes, peeled and cut into cubes
- 1/2 stick butter
- 1 medium onion, finely chopped
- 2 Tbsp. flour
- 1 tsp. salt or to taste
- 1/2 to 1 c. diced ham (optional)
- 1/2 tsp. pepper or to taste
- 1 (15 1/2 oz.) can whole kernel corn
- 1 (15 oz.) can cream-style corn
- 1 1/2 c. milk
Method
- Cook potatoes in salted water until tender.
- While potatoes are cooking in separate pot, saute onions in butter until tender.
- Turn off heat.
- Add flour, salt and pepper and stir to blend.
- Add drained whole corn, creamed corn, milk and ham.
- Turn heat back on and bring just to a simmer.
- Stir frequently to keep milk from scorching.
- While waiting for chowder to come to a simmer, drain potatoes and add to chowder.
- Corn bread goes well with this soup.
