Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon crisco canola oil or 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 jalapeno, chopped (optional)
• 1 garlic clove, chopped
• 1 (284 ml) can cream-style corn
• 4 cups frozen corn kernels
• 1 potato, peeled and chopped into 1-inch pieces
• 4 cups chicken stock or 4 cups vegetable stock
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup carnation evaporated milk (regular, 2% or fat free)

Recipe

• 1 heat oil in a large saucepan or a stock pot over medium heat. add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
• 2 add corn, potato, stock, salt and pepper and bring to a boil. reduce heat; cover and simmer for 30 minutes. purée half of the soup, so that it still has a chunky texture. add evaporated milk. taste and adjust seasonings if necessary.
• 3 tip: for a fun garnish, add some popcorn to the bowl of soup.
• 4 if you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.