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Corn Chowder

I was wondering what kind of soup I could make if all I had for veggies was corn and potatoes and some other odds and ends from my garden. Loosely followed a recipe online... so loosely, I have to write up a new one. Sorry... I am guessing at amounts for this... put what LOOKS right. :)


  • 1 qt chicken broth
  • 4 c corn
  • 1 small onion, diced
  • 2 leeks, sliced thinly
  • 2 tbsp chives, chopped
  • 5 medium potatoes, diced small
  • 8 oz of cream cheese
  • shredded cheddar
  • salt and pepper to taste


  1. In a large pot over medium heat, combine broth, corn, onion, leeks, chives and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender. (I used a potato masher to smash the potatoes a bit in order to thicken the broth.) Season with salt and pepper.

  2. Stir in cubes of cream cheese until melted. Garnish with shredded cheddar and serve at once.

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