Potato Corn Chowder is nutritious and cheap. I would recommend making extra, because like many soups it really reheats well and is even better the next day. This is easily adapted- add cheese, bacon crumbles, more veggies, whatever you have on hand. I call it Potato and/or Corn Chowder, because if you don’t have corn, just call it potato soup and have it anyway!
Potato and or Corn Chowder
3 T butter or oil
1 medium chopped onion or 1 T onion powder
3 T flour
2 potatoes diced ¼ pieces
6 cups milk
1 1/2 cup frozen or canned corn (optional)
4 oz. shredded medium cheddar cheese (optional)
Salt and Pepper to taste.
Sauté onion in butter or oil. Add flour and cook 1 minute or until slightly yellow. Whisk in milk, being careful to avoid clumps. Add potatoes. Cook over medium heat, covered, until potatoes are fork tender. Add corn and cheese if desired. Cook 1 more minute. Serve hot with crispy bacon sprinkled on top.
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