Peel and dice potatoes to measure 4 cups. Place potatoes, onions, celery, water and salt in saucepan. Bring to a boil; cover and simmer 10-15 minutes or until potatoes are tender. Add corn, butter, milk, parsley, basil and thyme. Heat through. Season to taste with salt and pepper. Makes 6-8 servings. If you like, crisp bacon may be crumbled and sprinkled over the mixture right before serving.
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Recipe: Potato Corn Chowder (10/19/2009)
Place all ingredients except last 3, in a large kettle and simmer over low heat until potatoes are almost done.
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Recipe: Potato Corn Chowder
Archived on 10/19/2009
Ingredients
2 cups peeled, cubed potatoes
2 cups water
1 cup diced celery
1/2 cup chopped onion
1 bay leaf (opt.)
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. parsley flakes
2 cups creamed corn
2-3 cups milk
Directions
Place all ingredients except last 3, in a large kettle and simmer over low heat until potatoes are almost done. Stir in corn and continue simmering for 10 minutes, stirring frequently. add milk to desired consistency. Turn heat off and let stand for 15-20 minutes. Remove bay leaf and serve.
By Robin from Washington, IA
Feedback:
RE: Potato Corn Chowder
This sounds good and would be quick and simple to make, even for a lunch! I make a corn chowder that is wonderful but more involved. I will definitely give this a try. (09/26/2007)
