Cold Weather Recipe: Potato Corn Cheese Chowder
For years I have made this soup, Potato Corn Cheese Chowder, at home, for church potlucks, youth activities, and even served it at summer camp! Everyone likes it! I've never had anyone turn up their nose at it once they tasted it!
I don't really use a recipe when I make it, but isn't that how the tastiest things go? I'm trying hard to estimate my measurements! I'm also going to keep it my original sized recipe, but it makes a LARGE pot of soup. If you're needing it for your family, please cut it in half, and if you are making it for just yourself and your roomie, or spouse, either third or quarter it!
I hope that you'll enjoy it, and that it will "stick to your ribs" during the coldest of weather yet to come!
Marina's Potato Corn Cheese Chowder
1- 5lb bag red potatoes, rinsed and cubed (I keep skins on, but that's personal preference)
4 - 12 oz frozen sweet corn
8 cups chicken broth
15 shakes of Tobasco sauce
1/2 teaspoon garlic pepper
1/4 teaspoon fresh ground pepper
1 cup milk
40 slices American cheese
Place cubed potatoes in a large stock pot, and cover with water. Over high heat, bring to a boil, and allow to cook until potatoes are tender, but not falling apart. Turn off heat, and add frozen corn, allowing to barely cook in hot water.
Drain potatoes and corn mixture, return to the pot, and pour in chicken broth, Tobasco, and spices. Heat over medium heat until it barely begins to boil, then reduce heat to low and add milk. It should barely cover the vegetable mixture. Add cheese slices a few at a time, and stir often, to distribute and melt cheese into the broth.