It’s getting to be that time of year here in Minnesota where vegtables are finally ready to be harvested. We’re lucky enough to have access to and endless supply of fresh sweet corn, and our only problem is finding enough ways to eat it. Here is a great recipe for a classic potato corn chowder that will feed a ton of people and costs well under $5.00.

Ingredients

• 1 Pound Frozen Corn (fresh corn would be even better!)
• 5 – 6 Medium Russet Potatos Cubed
• 1 Medium or Large Onion Chopped
• 3 Cups Hot Milk
• 3 Tbsp Butter
• 5 Cups Boiling Water
• 4 Tbsp Flour Mixed with 4 Tbsp Water
• Garlic Powder
• Dill Weed (fresh is preferable)
• Celery Salt
• Black Pepper

Directions

1. Add diced potatos to boiling water in a large stock pot cook for 5 minutes
2. Add corn and onions, cook until potatos are fork tender
3. Stir in hot milk, butter and flour mixture, bring to a boil
4. Season to taste with pepper, dill, garlic and celery salt
5. Let simmer at least another 10 minutes or so

Notes: Celery salt is crucial in this recipe, make sure to use enough. You’ll want to taste the soup to make sure it’s properly seasoned. You could use chopped celery and regular salt if you can’t get any celery salt. You could garnish this with sour cream, shredded cheese, fresh herbs or oyster crackers. I use skim milk when making this and it tastes great, you could make it even richer with whole milk, alternatively for a lighter version you can omit the butter. We also served this with homemade biscuits and it was a fantastic meal.

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