Corn Chowder

By JAmero4702

Ingredients

• 4 medium potatoes, diced
• 4 medium sized mild onions, chopped
• 2 Tbs plus 4 Tbs of butter
• 2 cans crem style corn
• 1 quart whole milk (you can substitute evaporated milk for all or part)
• 1/2 cup light cream
• 1 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 tsp parsley flakes
• 1/8 tsp thyme
• 1/8 tsp marjoram

Preparation

Step 1

Cook the potatoes in simmering water for 15 minutes. Reserve 1/2 cup of the cooking water, drain potatoes and set aside.

Saute the onions in the 2 Tbs of butter until golden. In a large pot, warm the milk and cream. Add potatoes, onions, corn (use reserved potato water to rinse cans, and add that too), remaining 4 Tbs butter, salt, pepper and herbs. Heat to piping hot, but do not boil. Serve at one, or set aside to cool for a couple of hours. Reheat, but do not boil, before serving.