Corn Chowder


2 tablespoon butter
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 and pepper to taste


In a medium saucepan, melt butter; add onion and celery and cook until tender.
Add potatoes, corn, salt, pepper, water, water, bouillon cubes, and thyme.
Cover and simmer for 15 minutes, or until potatoes and corn are tender.
Add milk and cream.
Heat through.

Tips, Notes, and Variations

If cooking outdoors, you can substitute evaporated milk or powdered milk.