Easy Corn Chowder

2 cans cream style corn (family size, 15 oz.)
2 cans whole milk  (measured from the can’s the corn came in)
1 med. potatoes, diced
1 sm. onion, finely chopped
1 green onion (scallion), finely chopped (optional)
1 tbsp. real bacon bits, optional
Pepper & salt to taste

After chopping 1 small onion into fine pieces and dicing 1 small potato, take a medium saucepan. Add to it 2 cans cream style corn, taking remaining can and add 2 cans full of milk. Add potato and onion, salt and pepper. Cook on high heat to a boil while stirring. Then reduce heat to a slow simmer. Cook for approximately 30 minutes, stirring occasionally or until potato is tender. Add 1 tablespoon of bacon bits and 1 scallion finely chopped in the last 15 minutes of cooking time (if desired).

Cream of Onion Soup


2 c. thinly sliced sweet onions
1/2 c. butter
1/4 c. flour
1 1/2 to 2 tsp. salt
1/4 tsp. pepper
4 c. milk


Indian Corn Chowder


1 lb. bacon

I med onion

1 red bell pepper, chopped (optional)

3-4 potatoes, diced

2 cans cream style corn

1 tsp. salt

2 c. milk


Corn Chowder


1 onion, chopped
1 green bell pepper, seeded and chopped (optional)

½ red bell pepper, seeded and chopped (optional)
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 can evaporated milk
salt and pepper to taste


In a skillet, sauté onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.


Beef Stew (crockpot)


2 pounds Beef chuck or stew meat; cut
1″ cubes
1/4 cup Flour
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
1 1/2 cups Beef broth
1 teaspoon Worcestershire sauce
1 Clove garlic; minced
1 Bay leaf
1 teaspoon Paprika
4 Carrots; sliced
3 Potatoes; diced
2 Onions; chopped
1 Stalk celery; sliced
2 teaspoons Kitchen Bouquet