Potato Corn Chowder

10 ingredients
7 steps

Ingredients

  • 8 to 10 potatoes
  • 1 can yellow whole kernel corn
  • 1 can mushroom or celery soup
  • 1 can evaporated milk
  • 2 tsp. salt
  • 1 tsp. coarse black pepper
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. sugar
  • 1 stick margarine

Directions

  1. 1
    Peel and cube potatoes and put into a large heavy pot.
  2. 2
    Cover with water.
  3. 3
    Add corn, margarine, salt, pepper, onion powder (may use fresh chopped onion), garlic powder and sugar.
  4. 4
    Cook over medium heat until potatoes are tender, but are not mushy.
  5. 5
    Turn down on low heat and add soup of your choice and the milk.
  6. 6
    Stir until blended, but be careful to not beat up the potatoes.
  7. 7
    Serve while hot over corn chips, Mexican cornbread, regular style cornbread or with crackers.

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