Corn Chowder

Who would have thought it could get cold in Louisiana? I was prepared for cold in Germany, where dropping temperatures bring out the hot stews and soups in the kitchen. I don't have ingredients on hand for my favorite rich stews and soups, except for Corn Chowder. It's really easy to make, and my kids love it. And if you are running short on time and don't have time to dice potatoes, a bag of the frozen diced potatoes from the commissary works fantastic. I always make cornbread to go with this.

CORN CHOWDER

1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
2 cans of creamed corn
1 can evaporated milk
salt and pepper to taste

In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.

Stir in creamed corn and evaporated milk. Add 1 cup water . Season to taste with salt and pepper.

Simmer 15 minutes and remove from heat. Serve warm, although it's delicious cold as well. If you want to thicken it up a bit, stir in some instant potatoes. You can add all kinds of stuff, bacon, ham, diced chicken, they're all yummy. And big batches go fantastic at FRG Potlucks and something to send into the office with your hubby at lunch to feed the troops without breaking the bank. It even freezes well for those days you just don't feel like cooking. I was infamous for making batches of this and giving it to families I knew were sick or injured, or otherwise might need a hot meal. Nothing says "get better soon" like a big bowl of soup.