New England Corn Chowder - Fast, Easy, Tasty Recipe!

This is one of my favorite soups or chowders. Hope you try it out!

What you'll need:
Water
Salt & Pepper
1 Deep Cooking Pot or Pan
1 Frying pan
1 Tablespoon of Butter or Oil
1 Large Onion ( I used a yellow onion but you can use whatever you prefer.)
1 Can of Cream Style Sweet Corn
1 Can of Evaporated Milk
10 Klondike Goldrust yellow flesh Potatoes (These are tiny potatoes so I had to use a lot. But if you have larger potatoes such as the Russet Idaho, then you only need 3! A medium sized potato would be about 5.)
It does not have to be precise.

Directions:
Rinse off potatoes. Peel and cut up potatoes into bite sized pieces. Place potatoes in pot, add just enough water to the pot to cover the potatoes slightly. Bring potatoes to a boil on medium/high heat until potatoes are cooked through. Do NOT drain the water. Keep the water in the pot with the potatoes.

While the potatoes are cooking, turn frying pan on medium heat, add oil or butter to pan. Peel and chop up onion, add it into the frying pan. Cook until the onion is see-through and slightly golden.

Once the potatoes are done, turn the pot onto low heat and add the cream corn and evaporated milk into the potatoes and hot water. Stir. Then add the cooked onion. Add salt & pepper to taste.

Serving size:
A lot! Roughly 6-8 people. But you can always have it as left-overs.

If you have any questions about the chowder or suggestion, leave them below and i'll answer.

--Amanda