Tonight, I made my mom’s delicious potato corn chowder for supper. I grew up with it, and my mom would make a giant stew pot full of it. We’d eat big bowls of it with cheese and store the rest in Tupperware and eat it for the next three days.
Here’s the recipe, straight from my mom:
3 -4 medium potatoes, peeled and cut into bite-size pieces (if you use yukon gold, you wouldn’t even need to peel them)
1 can whole kernel corn
1 (or two) cans creamed corn
1 can evaporated milk
seasonings to taste
Boil the potatoes until tender, drain all but about 1/4 of the potato water (this helps to thicken the soup up). Add the cans of corn (only add 1 can of creamed corn first to see how it is) and evaporated milk. Heat thoroughly. While it’s heating you can see if you want to add another can of creamed corn.
Then season to taste! And best of all, you can add more or less potatoes, more or less corn, etc. all to make it just how you like it!