Corn and Potato Chowder

By carvalhohm

Ingredients

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

Details

Servings 7
Cooking time 35mins
Adapted from mrfood.com

Preparation

Step 1

In 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, black pepper, marjoram, bay leaves, and nutmeg.

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

Stir in remaining ingredients except paprika. Bring to 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.