Corn Chowder

This is the kind of soup I like---easy to make with what you have on hand, and good!


2 cans broth (I usually use chicken)
2 cans whole kernel corn
1 onion, cut fine
2-3 cups diced potatoes
2 cans evaporated milk
1/2 stick butter or its equivalent in margarine (about 4T)
salt and pepper to taste

In large pot, combine first four ingredients. Simmer 15 to 20 minutes.
Stir in evaporated milk and butter, season with salt and pepper.

My grandmother used to make this. She always used the canned milk but you could probably use fresh if you wanted. If you have some leftover cooked chicken you could probably dice it and add that. I have seen several recipes for Chinese-style corn chowder and they usually include chicken. You might even use green onions rather than the plain white, if you wanted. You can use a little cornstarch to thicken it if you want.