Corn Chowder

An simple, pantry friendly recipe that is also easy on the budget. This soup is a favorite here, especially when served with freshly baked rolls. This could also be prepared in a slow cooker if you prefer.

Corn Chowder

1 1/2 quarts chicken broth
6-8 cups peeled, diced potatoes
3 (15 oz.) cans corn, drained
1 sweet onion, diced
1/3 cup butter
1 tsp. salt
pepper to taste
2 (12 oz.) cans evaporated milk

In a large pot, bring the chicken broth to a boil. Add the potatoes, corn and onion. Reduce heat and simmer 10-15 minutes until potatoes are cooked through. Add the butter, stirring to melt. Add the salt, pepper and evaporated milk, stirring well. Heat through and serve.
Makes about 10-12 servings.