Favorite Corn Chowder

This is our family's favorite corn chowder recipe. Tried and tested many times. Not the traditional chowder that renders bacon at the beginning and carries that flavor throughout. It is creamy, flavorful and a little chunky. It's the best! Half and half can be substituted in place of the cream for a lighter soup, but chowder is meant to be thick and creamy so this way is great too.

Ingredients:

3 cups cubed, peeled potatoes

½ cup chopped onion

½ cup finely chopped celery

1 (8 ounce) can cream-style corn

1 (15 ounce) whole kernel corn

1 cup cream

1 ½ teaspoons salt

1/8 teaspoon white pepper

pinch of nutmeg

2 teaspoons chicken bouillon powder  

Directions:

1. Combine potatoes, onion and celery in a large saucepan. Add enough water to cover vegetables. Stir in bouillon powder. Simmer for 20 minutes or until tender.

2. Partially mash the potatoes with a fork or potato masher. Add cream-style corn and whole corn to potato mixture.

3. Heat cream in small saucepan till warm. Add warm cream to vegetable mixture; mix until incorporated. 

4. Add salt, pepper and nutmeg to soup. Simmer for 5 minutes.

5.      Ladle chowder into soup bowls. Serves 6

Tirza Hellyar