Creamy Corn Chowder

Name: Creamy Corn Chowder
Ingredients: 3 small potatoes, pared and diced into 1/2-inch cubes; 2 c. boiling water; 1/2 tsp. salt; 1/2 medium onion, chopped; 2 Tbsp. margarine or butter; 2 c. milk; 1/2 c. half and half; 1 Tbsp. brown sugar; 1/2 tsp. paprika; salt and pepper; 1 3/4 c. fresh corn kernels (approximately 3 ears) or 1 pkg. (10 oz.) frozen whole kernel corn; 2 Tbsp. sliced fresh or canned pimiento

12 ingredients

4 steps

Ingredients

3 small potatoes, pared and diced into 1/2-inch cubes
2 c. boiling water
1/2 tsp. salt
1/2 medium onion, chopped
2 Tbsp. margarine or butter
2 c. milk
1/2 c. half and half
1 Tbsp. brown sugar
1/2 tsp. paprika
salt and pepper
1 3/4 c. fresh corn kernels (approximately 3 ears) or 1 pkg. (10 oz.) frozen whole kernel corn
2 Tbsp. sliced fresh or canned pimiento

Directions

1

Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.
2

Meanwhile, saute the onion in butter until tender.
3

When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
4

Simmer 20 to 30 minutes longer until soup is slightly thickened.