Corn and Potato Chowder

By McLean

Ingredients

• 1 cup chopped onion
• 2 garlic cloves, peeled and thinly sliced
• 1 tablespoon butter
• 2 cups diced potatoes. (about 1 large)
• 1 cup chopped red or green bell pepper (about 1 medium-sized pepper)
• 2 cups chicken broth
• 1/4 teaspoon pepper
• 1/4 teaspoon ground marjoram
• 1 large or 2 small bay leaves
• Dash of nutmeg
• 1 (16 1/2 oz.) can cream corn
• 1 (7 oz.) can whole-kernel corn, drained)
• 1 (12 oz.) can evaporated milk
• Paprika for sprinkling

Preparation

Step 1

In a large saucepan, cook onion and garlic in butter over medium heat for 5 to 7 minutes, until tender and transparent. Add potatoes, bell pepper, broth, pepper, marjoram, bay leaves, and nutmeg.

Bring to a boil then reduce heat to low, and simmer for about 20 minutes, or until potatoes are tender, stirring occasionally.

Stir in remaining ingredients except the paprika. Bring to a boil again then reduce heat to low and simmer for 1 to 2 minutes, stirring frequently.

Remove bay leaves and serve, sprinkling each serving lightly with paprika.