Corn Chowder

There are two recipes here. One is for a few servings and the other serves about ten people. I have never tried to freeze leftover corn chowder, so I cannot make any comment on doing so.

I use Del Monte Fresh Cut corn kernels and cream style canned corn. The small recipe uses cream style corn only.

	Small Recipe Ingredients		Large Recipe Ingredients

	1 can cream style corn		2 cans cream style corn, 2 cans corn kernels (drained) (15.25oz each)
	1 large potato (diced)		2 large potatoes (diced)
	1 small yellow onion (chopped)		1 large onion (chopped)
	1/3 stick of butter		1 and 1/4 sticks of butter
	1/4 cup heavy cream		1/2 cup of heavy cream
	1/4 cup milk		1 cup milk
	salt, black pepper, garlic powder, Worcestershire sauce, hot sauce		salt, black pepper, garlic powder, Worcestershire sauce, hot sauce

Boil the diced potato until slightly chunky and drain. Do not over cook

Sautee the chopped onion in the butter.

Use the same pot that was used to prepare the potato and add the sautéed onion, heavy cream, milk, and cream style corn. If preparing the large recipe add the drained corn kernels. Simmer over low heat.

As the corn chowder simmers, add the salt, black pepper, garlic powder, Worcestershire sauce, and hot sauce to suit your own taste. There is no specific amount of cooking time for this recipe. The time depends upon how long it takes for the chowder to appeal to your taste buds. Serve warm to hot.