Tuesday, November 11, 2008

Smoky Corn and Potato Chowder

Some of the tried-and-true recipes in my personal cookbook come from the "back of the box." Those are the recipes companies put on products -- whether they come in boxes or cans -- to show consumers different ways to use them in hope that they buy more.
I found a variation of this recipe on the back of a can of Del Monte corn more than four years ago. I don't make it a lot but it is easy as in quick to make, inexpensive and good on cold fall evenings.

1 1/2 cups milk
1 14-ounce can creamed corn
1 cup cubed cooked ham
1 14-ounce can diced new potatoes, drained
1 can golden sweet corn, drained
1 cup shredded smoked cheddar, Swiss or Gouda cheese

Stir milk into creamed corn in large saucepan. Add ham, potatoes and whole kernel corn. Heat through, stirring occasionally. Remove from heat. Stir in cheese until melted. Serves 4.


Jeremy said...

I'm so glad to see this recipe is still out there. I've been making it for years and figured the cans had changed over the years, but I found out the other day that it's still there. A great recipe for a cold winter's evening. Thanks for posting this!!!

Cynthia said...

You're welcome. Thanks for commenting and reminding me about this one. I love rediscovering things I used to make and trying them again.

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