Potato Corn Chowder

Name: Potato Corn Chowder
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

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

Peel and cube potatoes and put into a large heavy pot.
2

Cover with water.
3

Add corn, margarine, salt, pepper, onion powder (may use fresh chopped onion), garlic powder and sugar.
4

Cook over medium heat until potatoes are tender, but are not mushy.
5

Turn down on low heat and add soup of your choice and the milk.
6

Stir until blended, but be careful to not beat up the potatoes.
7

Serve while hot over corn chips, Mexican cornbread, regular style cornbread or with crackers.