For some reason I always want to say chowder with a Boston accent. Oh well, any way you say it, it’s delicious.1 cup ham, diced
1 cup potatoes, diced and cooked (I actually used about 2 cups of red skinned potatoes with their skins on)
1 small onion, thinly sliced
2 tablespoons butter
1 (15 oz.) can corn, drained or 2 cups fresh or frozen corn, cooked
1 (10 1/4 oz.) can condensed cream of mushroom soup
2 1/2 cups milk (I used powdered milk from my food storage and you could not tell—it tasted great!)
salt and pepper to taste
In a pot, cook onion in butter until soft but not brown. Add all other ingredients. Blend well and heat thoroughly. Yummy. This is good with biscuits as a side. This feeds my family of 6 with no leftovers.
hmmm... I have potatoes. I have ham. I have corn. This one is going on the menu. :)
ReplyDeleteJeff said that he "really liked" this soup two times in about 60 seconds. I am thinking he liked it. Bethanie said it was her favorite soup ever. I am thinking she is a fan of soup, because she says that every week on soup night. Ha! I really liked it. I did make a white sauce to start out with so that it was a little thicker and it made a lot more. I still added the mushroom soup.
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