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Potato Corn Chowder




Source of Recipe


Nancy Bateman






List of Ingredients



• 1/2 C. chopped celery
  
• 2 green onions, sliced
  
• 2 T. butter
  
• 2 C. water
  
• 2 chicken bouillon cubes
  
• 1/8 tsp. pepper and salt
  
• 1 C. potato flakes
  
• 17 oz. can corn, drained
  
• 1 C. half-and-half
  






Instructions



1. In a large saucepan saute celery and onions in butter until tender. Add water, bouillon cubes and pepper. Cook over medium heat until bouillon is dissolved, stirring frequently. Remove from heat and stir in potato flakes and corn until blended. Add half-and-half. Return to heat. Heat gently, stirring frequently. Do not boil. Garnish each serving with additional green onion slices if desired.