Easy Corn Chowder
8-10 medium sized red potatoes, peeled and diced
2 cans evaporated milk
2 cans sweet corn with juice
1 can cream style corn
Salt and pepper
Boil the diced potato for 20 minutes. Rinse them and put them back into a large soup pot. Add the cans of milk, corn with juice, and creamed corn. Salt and pepper to taste.
Set to simmer for a couple of hours. Now you need to make sure you stir this every 10-15 minutes as it is very easy to burn the bottom.
For a change of pace, I have added left over crab or lobster pieces and have also added 1/4 cup chopped green onions, and cooked pieces of bacon, 1/2 cup of chopped celery, and 1/8 teaspoon ground cayenne pepper (for a kick).
I usually serve this with cornbread cooked in a cast iron pan although I have been known to just bake it too.
Now to me this is a full dinner (the chowder and cornbread). To my husband, this is the appetizer and he wants a full meal after.
No comments:
Post a Comment