Corn Chowder I

• 2 tablespoon butter or margarine
• 1 cup chopped onion
• ½ cup chopped celery
• 1½ cups diced, pared potatoes, cut in ½-inch cubes
• 2 cups corn, fresh or frozen
• 1½ cups water
• 2 chicken bouillon cubes
• ¼ teaspoon thyme
• 1 cup milk
• 1 cup light cream
• Salt to taste
• Pepper to taste

Ingredients for 6 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a medium saucepan, melt butter; add onion and celery and cook until tender.

   Stovetop
2. 2

   Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.

3. 3

   Cover and simmer for 15 minutes, or until potatoes and corn are tender.

   Stovetop
4. 4

   Add milk and cream.

5. 5

   Heat through.