I will seldom brag about my skills in the kitchen as being anything other than what I learned at the apron strings of my Grandmother and several thick and well-loved cook books. Today is different. Today I am going to proclaim to you that I invented a corn chowder recipe that will make you sigh with happiness. I am not even kidding.

Of course it started because potatoes were on sale at the grocery store. Then I saw the corn. Well now isn’t your mouth watering?

The Only Potato Corn Cheese Chowder Recipe You Will Ever Need:

potato corn chowderIngredients-
• 6 or 7 medium sized gold potatoes, peeled and diced
• 1 medium sized sweet yellow onion, diced
• 3 ears of white corn, remove the corn from the cob
• 1 can of low sodium cream of celery soup
• enough milk to fill a can of soup twice (I used 2%)
• 1/2 cup shredded, sharp cheddar cheese
• olive oil
• salt
• garlic pepper
• curry powder

Step one: in a medium sized stock pot heat olive oil and begin to lightly brown potatoes
{stir potatoes often so they cook evenly}

Step two: in a skillet heat olive oil and sweat the onions

Step three: add corn to the onions and cook for 5 minutes

Step four: add onion/corn mixture to potatoes and stir

Step five: add celery soup and 2 cans of milk to mixture and stir well, bring to boil

Step six: add salt & garlic pepper to taste, reduce heat, cover, and simmer for 25 minutes

Step seven: stir soup well, add curry (a teaspoon or two should be find – more if you love it like I do)

Step eight: sprinkle cheese on top of soup, cover, continue to simmer for 10 minutes

Step nine: stir, check seasoning (if you want to add more salt this wold be the time)

Step ten: EAT!
amazing potato corn chowder

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