Corn Chowder

Here is another of my mother in law's recipes, Corn Chowder. It's a hardy fill you up on a cold evening recipe. Take it that we have had a very mild winter in Arkansas, but still when it is yucky rainy outside, I like to have a hardy soup, stew, or chowder for dinner. This recipe calls for kielbasa sausage but you could really use any kind of chopped up meat that you like.

Corn Chowder

5 medium potatoes, peeled and diced

2 (17 oz.) cans of creamed corn

1 can cream of mushroom soup

1 onion, chopped

1 bell pepper, chopped

2 Tbsps. butter

2 c. milk

16 oz. kielbasa sausage, chopped

Boil potatoes until tender. Drain and return to pot. Add the creamed corn and cream of mushroom soup.

In a separate pan, sauté the onion and bell pepper in the butter until tender. Add the potato mixture. Stir in the sausage and milk; cook until heated but do not boil. Serve.