Monday, January 1, 2018

Quick Corn Chowder

© "From Ellie's Kitchen to Yours"
16 oz can cream style corn
16 oz milk
1 large potato, diced
1 green or red pepper, diced
1 medium onion, diced
1 T butter or margarine
Salt and pepper, to taste

Boil diced potato until almost tender and set aside. Melt butter or margarine in a 2-quart saucepan. Add onion and pepper and sauté until tender. Add corn, milk, potato that has been cooked and drained, salt and pepper. Stir and bring to a boil. Immediately reduce to a simmer and cook for 15 to 20 minutes or until potato is tender. Adjust seasoning
Yield: 4 servings

Hint: Since I've gotten this recipe, I always keep a can of creamed corn handy. The other ingredients are usually staples in my house so I use this as an emergency dish on a cold fall or winter evening. It's a real comfort food that everyone enjoys. This even tastes good with skim milk!

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