Cookbook:Corn Chowder I

| American cuisine | Native American cuisine | Corn | Soups

Ingredients

 * 2 tablespoon butter or margarine
 * 1 cup chopped onion
 * ½ cup chopped celery
 * 1½ cups diced, pared potatoes, cut in ½-inch cubes
 * 2 cups corn, fresh or frozen
 * 1½ cups water
 * 2 chicken bouillon cubes
 * ¼ teaspoon thyme
 * 1 cup milk
 * 1 cup light cream
 * Salt to taste
 * Pepper to taste

Procedure

 * 1) In a medium saucepan, melt butter; add onion and celery and cook until tender.
 * 2) Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
 * 3) Cover and simmer for 15 minutes, or until potatoes and corn are tender.
 * 4) Add milk and cream.
 * 5) Heat through.

Notes, tips, and variations

 * If cooking outdoors, you can substitute evaporated milk or powdered milk. Paprika or pepper can be added for spicier flavor.