Tuesday, December 8, 2009

Creek's Corn Chowder

Corn Chowder

2 T butter

1 C sliced onion

3 C unpeeled diced potatoes

½ C chopped celery (optional)

2 C milk

2 C frozen corn

2 C shredded cheddar

Saute butter and onions.

Cook potatoes, drain, add onion and celery then milk and corn. Season with salt (to taste). Heat to serving, take off heat. Stir in cheese. Do not boil.

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