Creamy Corn Chowder-Four Servings

Ingredients:

  • 1 can whole kernel corn (Drain ½ of the liquid)
  • 1 can cream style corn
  • 1 can diced potatoes (drained) or 2 fresh potatoes (diced)
  • 1 can cream of chicken soup
  • 1 can evaporated milk
  • 1 to 2 bouillon cubes
  • 1 small onion diced
  • 2 tablespoons of olive oil
  • Optional: Biscuit Mix

 

 

*Note: If you use fresh potatoes please dice them small or partially cook them about 8 minutes prior to adding them to the chowder.

Instructions:

  1. In a large pot combine olive oil, onion, whole kernel corn with the ½ can of the corn liquid, cream style corn, diced potatoes, cream of chicken soup, evaporate milk and bouillon cube(s)
  2. Bring to a slight boil then immediately reduce to a low simmer stirring often for 20 minutes.
  3. Season to taste with salt, pepper, garlic powder and onion powder
  4. Prepare biscuit mix and back according to package instructions
  5. Serve chowder over the biscuits or on the side