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Creamy Corn Chowder
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3 to 4 potatoes, pared
Salt
1/4 c. butter or oleo
1 c. chopped celery
2 cans whole kernel corn, drained
1/2 tsp. whole basil
1/4 tsp. pepper
2 (13 oz.) cans evaporated milk
Snipped parsley
1. Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups. 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes. 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil. 4. Garnish with parsley. Makes 7 to 8 servings.
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