Corn Chowder

My sister gave me this recipe.  She got it from a friend whose grandmother used to make it.  It is FANTASTIC.  Just a little bit sweet.  It makes a great first course, side dish or even the main meal, served with cheddar biscuits or crusty bread and butter.

Since it is an "heirloom" recipe, it is a little vague.  Cut up a small onion to begin with.  If you want more, add some more next time you make it.  I confess, I made this back in November and I don't remember how much onion I used!  (It freezes very well!)

The only thing I would do differently next time is drain the canned corn (not the creamed corn) to make it thicker and more "chowder like."


Corn Chowder

½ stick butter
1 pint of half-and-half or heavy cream4 big potatoes cut up
onions
2 cans creamed corn
1 can regular corn (drained)
Salt & pepper to taste
chicken broth (optional instead of water)

Put butter, half-and-half or cream, potatoes and onions in pan with enough water (I used chicken broth to add a little flavor) to cover, add corn when potatoes are soft.