Homemade Corn Chowder

I've been sticking to my simple goals before 2013 and #2 has proven itself to be an absolutely delicious decision. This week's new recipe did not come from my "Mom's Recipes" cookbook, or should I say computer paper stapled together with food stains on every page from it's many mealtimes workout. I love my mom's passed down recipes, but new means new and so I tried a different kind of corn chowder. I really enjoyed it and it has been great for reheating dinners-for-one while Dustin is away. Very easy and delicious every time.

You will need: 2 (15 ounce) cans whole kernel corn, 2 (14.5 ounce) cans chicken broth, 1 large onion diced (I used sweet onion), 3 cups diced potatoes, 2 (12 Fluid Ounces) cans evaporated milk, 1/3 cup butter and salt & pepper to taste.

To get started, combine corn, broth, onion and potatoes into a large pot and cook at medium heat. Bring to boil, then reduce heat and simmer for 15-20 minutes. Next stir in the evaporated milk and butter just until the butter melts. Add salt and pepper to your liking and serve hot. I made some home-made wheat bread to go with my soup, but saltines go great just the same. Refrigerate leftovers for tasty meals in the days to come. Mmm! ♥, mK