Corn and Potato Chowder

Ingredients:

 

6 cups potatoes, peeled and cubed

3 cups water

1 T butter

2 small onions, chopped
2 celery stalks, diced
1 tsp dried thyme

12 oz evaporated milk

2 cups corn kernels or 16-oz can corn drained

Salt and ground pepper, to taste

Directions: 

Place the potatoes and water in a pot and bring to a boil. Simmer for 20 minutes or until soft.

Meanwhile, melt butter in a skillet. Then add onion, celery, and thyme. Add a pinch of salt and sauté for about 5 minutes. Then cover and cook on low heat until tender. About 10 minutes.

When the potatoes are soft, remove 3 cups potatoes and puree with evaporated milk. Pour the blended mixture back in with the potatoes and their cooking water. Stir in the corn and cooked vegetables.

Heat the soup to serving temperature. Add salt and pepper to taste.

Yield: 3 quarts (6-8 servings)