Corn Chowder

Preparation

1 Sauté potato in a little butter or margarine for about 5 minutes.
2 Add 2 cups milk/cream and bring to boil.
3 Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
4 Add creamed corn and corn kernels. Season to taste with salt and pepper.
5 If the soup is not thick enough you can add some cornstarch to thicken it.
7 The original recipe said butter or olive oil, but I find butter adds to the overall flavor whereas oil just makes the soup greasy.

Special instructions

This is my favorite rich soup. Pair it with a crusty bread (beer bread is recommended) for a warming winter meal!

Source:

Adapted from Jewish Food List.