Corn Chowder

I am a recipe kind of person. I like to know exact measurements and exact times. Because of this need, I did not learn to cook much of anything until after I got married. I have learned to adapt and combine recipes as well as come up with things on my own. I have a few recipes I keep in my head that I have trouble writing down because the recipes are not exact. My recipe for corn chowder is one of the recipes I have stored in my head rather than my recipe box. I will attempt to share it below.

Corn (and Potato) Chowder

1/4 c cooked ham or bacon (crumbled)
1 tsp margarine (if needed to add moisture to the meat)
cornstarch (as needed)
1 (10 3/4 oz) can cream of mushroom soup
1 (14 oz) can evaporated milk
2 (15 oz) cans kernel corn, undrained (or about 4 to 6 ears of corn cooked and kernels removed from the cob)
3 to 6 c chopped and boiled potatoes*
1/2 to 1 c sour cream (optional)
basil to taste*
black pepper to taste*
garlic powder to taste*
chopped or dehydrated onions to taste*
salt (optional)*
milk (optional)*

Brown (cook) ham or bacon. Add margarine or butter if needed to moisten meat. Add enough cornstarch to absorb moisture. Slowly add evaporated milk to create sauce base. Add seasonings (basil, black pepper, garlic, onions, salt), sour cream, cream of mushroom soup, liquid from canned corn, and milk as needed to make the sauce rich and creamy. It is best to add the liquids a little at a time and allow the sauce to thicken before adding more. Add more spices as necessary. When the desired amount of sauce is thick and creamy, add canned corn and heat thoroughly. Add potatoes and serve immediately or pour into a crockpot and leave on warm for up to 3 hours, stirring occasionally.

*For a larger batch increase potatoes, milk, and spices. For a smaller batch, use less potatoes, milk, and spices.

I really enjoy this creamy soup and my kids (6 and 4) do too. I hope it turns out as yummy as it turns out for us. Enjoy!