This is a great fall soup. So easy! Here is roughly how I make it (mostly following a recipe in the More-with-Less Mennonite cookbook):Combine in pot:
1 c. water
2-3 large diced potatoes
1 chopped green pepper
2 t. salt
2 t. pepper
1 t. tumeric
Cover and simmer about 10 min. Add:
2 cans cream-style corn
Simmer 5 min.
1 1/2 c. milk
1 c. shredded cheddar
Stir until cheese is melted. Do not let it boil.
2 comments:
Too funny--I was actually planning on making a raw corn chowder tonight. Calls for corn from the cob, but also walnuts, olive oil, and some other business. I'll let you know how it turns out. :)
Oooh. I'm intrigued. Let me know how it eats!
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