Creamy Corn Chowder
Esthar Vaughn Cooks
Creamy Corn Chowder
Esthar Vaughn Cooks
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3 small potatoes, pared, diced into 1/2 inch cubes 2 cups boiling water 1/2 teaspoons alt 1/2 medium onion, chopped 2 tablespoons butter or margarine 1 3/4 cups fresh corn kernels (about 3 ears) OR 1 package (10 ounce) frozen whole kernel corn 2 tablespoons sliced fresh or canned pimiento 2 cups milk 1/2 cup half and half 1 tablespoon brown sugar 1/2 teaspoon paprika salt and pepper Directions: Cook potatoes in boiling water and salt about 20 minutes, or until potatoes are tender. Meanwhile, sauté the onion in the butter until tender. When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste. Simmer 20 to 30 minutes longer until soup is sightly thickened. Makes 4 servings.
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