Corn Chowder
3 medium potatoes, cut into half-inch cubes
1 medium onion, chopped
2 cups water
1 tsp chicken bouillon powder
2 tsp dried parsley flakes
1/2 tsp salt
1/8 tsp pepper
1/4 tsp celery seed
1 can (14.5 ounce) cream-style corn
1 cup milk
few dashes hot sauce
Combine potatoes, onion, water, bouillon, parsley, salt, pepper, and celery seed in a medium saucepan. Bring to a boil, reduce heat, and simmer until potatoes are tender (15-20 minutes).
Remove pan from the heat and stir in the corn. Put two cups of the mixture into a blender container and briefly puree (do not over blend or potatoes will become gummy). Return pureed mixture to the pot. Stir the milk into the pot and heat through.
Adjust seasonings and serve.
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