Hot and Sweet Corn and Potato Chowder Wednesday, October 3, 2007


cooking oil
2 yellow onions, diced
2 15 1/4 oz cans whole kernel corn
6 small red potatoes
1 jalapeno pepper, seeded and thinly sliced
1 tsp cumin
1/4 tsp chili powder
2 15 1/4 oz cans creamed corn
1/2 cup milk (to thin the soup)


Put a little oil in a big stock pan, and add the onions. Cook for about 10 min or until they are clear and starting to brown. All the whole kernel corn and cook for about 5 more min. Add the creamed corn and potatoes. If necessary, add milk to thin the soup and give enough liquid to cover the potatoes. Stir in spices and cover and simmer for 20 min, or until the potatoes are cooked through. Serve hot.

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