Corn Chowder

Easy and delicious! Goes well with beer bread.

Source: Kimberly Novak on the Jewish Food List

• 1/4 tsp onion powder
• 1 large russet potato, peeled, cut into 1/2" cubes
• 2 cups milk (use whole milk or some cream)
• 1 15-ounce can creamed corn
• 1 cup fresh, frozen, or canned corn
  
  Sauté potato in a little butter or margarine for about 5 minutes.  Add onion powder.
  
  Add 2 cups milk/cream and bring to boil.
  
  Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  
  Add creamed corn and corn kernels. Season to taste with salt and pepper.
  
  If the soup is not thick enough you can add some cornstarch to thicken it.