You might pronounce it like this: Con Chowdah!

1 Tbsp. Olive oil, Extra Virgin

4 cups peeled, cubed potatoes

1- 15.25 oz. can Whole Kernel Sweet Corn

1- 15.25 oz. can Cream Style Sweet Corn

4 cups water

1-12 Fl. oz. can Evaporated Fat Free Milk

Pinch of Thyme

Salt & Pepper to taste

Directions:

Sauté diced onion in oil, add cubed potatoes stir, then add liquid from whole kernel corn reserving the corn to add after the potatoes are cooked. Pour in water, stir. Add dash salt & pepper, cook until potatoes are tender. Add Whole Kernel and Cream Style Corn. Stir, pour Fat Free Milk in pan, and cook on low-heat, uncovered for about 15 minutes. Stirring frequently.

Serve with Low-Fat Buttermilk Biscuits. (Watch for that recipe soon!)

If you don't want to use canned corn, use frozen or fresh. I have tried it all ways, any which way seems to be similar.

Serve with Low-Fat Buttermilk Biscuits. (Watch for that recipe soon!)

If you don't want to use canned corn, use frozen or fresh. I have tried it all ways, any which way seems to be similar.

For a thinner base, you can set the potatoes in water after cubing until the water starts to turn cloudy, this will take some of the starch out. Pour off water, rinse potatoes, and repeat until the water appears to be clearer. The starch in the potatoes will help thicken the chowder. Flour has not been used to thicken it, therefore removing the starch will make for a thinner base chowder.

*You may vary ingredients to your liking. You could make it adding diced celery, and/or using 2 slices of bacon to fry the onion instead of using the oil, to using reduced fat or fat free cream, to using half reduced fat cream and fat free evaporated milk. Experiment to come up with chowder you enjoy!

Serves 8 - 1 cup servings each