Creamy Corn Chowder
- 3 small potatoes, pared, diced into 1/2-inch cubes
- 2 cups boiling water
- 1/2 tsp. salt
- 1/2 medium onion, chopped
- 2 tbsp. butter
- 1 3/4 cups fresh corn kernels or 1 pkg. (10oz.) frozen whole kernel corn
- 2 tbsp. sliced fresh pimiento
- 2 cups milk
- 1/2 cup half and half
- 1 tbsp. brown sugar
- 1/2 tsp. paprika
Cook potatoes in boiling water and salt, about 20minutes or until tender
Meanwhile, saute the onion in the butter until tender.
When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
Simmer 20 - 30 minutes longer until soup is slightly thickened