1. Heat butter in a large pot. 2. Sauté the onion and garlic until onion is transparent. 3. Add the potatoes and toss in the butter to coat. 4. Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender. 5. With a potato masher lightly mash the potatoes, leaving some chunks. 6. Stir in the creamed corn and milk. 7. Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking. 8. *Do not allow to boil as there is a chance the milk may curdle. 9. *Simmer gently for 10 minutes or until chowder has thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
