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Corn Chowder
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4 med. potatoes, cut in chunks
4 med. onions, sliced
2 tbsp. margarine
1/8 lb. margarine (1/4 c.)
2 (2 c. cans) cream style corn
1 qt. milk (4 c.)
1/2 c. light cream (optional) I don't
usually have any
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. marjoram
Fry onions in 2 tablespoons of margarine until browned. Cook potatoes, cubed, for 15 minutes. Use 1/2 cup potato water to rinse corns' cans. Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup margarine, herbs and salt and pepper. Heat until piping hot, do not boil. Set aside to cool. Reheat and serve. It's better served next day. I may increase herbs to 1/4 teaspoon. Purdys, NY
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