Potato-Corn Kernel Chowder
From: Mylene, Drummondville, Quebec, Canada
Comments: On a cold day, a hot soup is better than a tonic !
This chowder is a whole meal in itself.
Seve along with a crusty bread.
Servings: 6
  • 1 tablespoon [15 g] margarine
  • 1 medium yellow onion, chopped [approximately 1 cup - 250 mL]
  • 3 medium potatoes to bake in the oven, peeled then cut into 1/2-inch [1.3 cm] dices
  • 2 cups [500 mL] chicken broth
  • 1 cup [250 mL] frozen or well-drained canned corn kernels
  • 1 cup [250 mL] partly skimmed [1%] evaporated milk
  • /2 teaspoon [2.5 mL] salt, or to taste
  • 1/4 teaspoon [1 mL] freshly ground black pepper
  • Over medium heat, melt margarine into a large casserole.
  • Brown chopped yellow onion stirring often until golden and soft, for approximately 7 minutes.
  • Mix in potato dices and pour in chicken broth.
  • Bring to a boil.
  • Partly cover and leave to simmer over low heat unto potato dices are done, for 15 to 20 minutes.
  • Mix in frozen or well-drained corn kernels, evaporated milk, salt and freshly ground black pepper.
  • Leave to simmer uncovered until chowder is really hot, for approximately 5 minutes.
  • Serve immediately.