Corn Chowder

One of my favorite things about Corn Chowder is the excuse to eat cornbread. You can't have one without the other. It just wouldn't be right otherwise.

Ingredients:

2 C chicken broth (or GW broth)
3 TBSP butter
2 cubed potatoes
1 can creamed corn
3 sliced carrots
onion powder
celery salt
pepper
half & half

Directions:

Barely cover vegetables with broth in large saucepan. Boil until tender. Add butter, seasonings, and creamed corn then simmer for a few minutes. Remove from heat, and add half & half to desired consistency. Serve with cornbread.

Tips:

If you like a thicker chowder, add a mixture of 3 TBSP flour mixed with a 1/3rd cup of water and bring to a second boil before adding any of the remaining ingredients.

Another way to add some cornbread would be to top off the chowder with cornbread croutons, instead of (or in addition to!) the cornbread itself.