Corn Chowder ~ submitted by Marlys Schuette of Winthrop

Ingredients

2 cups canned corn
1 small onion, chopped fine
1 pint diced potatoes, raw
2 Tbls butter
1/4 tsp salt
2 pints milk, scalded
1 cup boiling water
pepper
celery salt

Directions

Cook onion in one half of butter to light brown, drain. Boil potatoes until tender, drain. Blend all ingredients, add seasoning to taste. If you prefer a thicker soup, blend 2 Tbls of flour with cold milk and stir into soup 10 minutes before serving

LEAVE A REPLY

Please enter your comment!
Please enter your name here