Potato Corn Chowder

Potato Corn Chowder

Fill a pot with enough bite sized potato pieces to feed your family. At least one large potato per person, more if you want leftovers. Chop up an onion or two and add it to the pot. Cover with water and boil until the potatoes are tender. Do not overcook them or it will become too mushy, unless you like it that way. :)

Drain most of the water from the pot, add enough milk to cover the potatoes and return to the stove on low. Add a can or two of corn, depending on how much you like it. You can either add a can of cream of mushroom soup or just mushrooms if you are avoiding processed foods. 

Add some seasonings while the soup heats back up, like salt to taste, pepper to taste, and if you have chives on hand they taste really great as well. Some like to add celery seed or leaves. Just whatever your family likes.

The broth will thicken up as it reheats a bit. Mashing the potatoes a bit will also thicken it up. 

Top each bowl with some shredded cheese or French fried onions if desired.