Potato Corn Chowder

Ingredients

(For a pot that will feed 10)

3 large potatoes

3 sticks of celery or more tastes good too.

1.5 c. chopped onions (frozen works just fine)

1 can of cream style corn

1 can of whole kernel corn

About 3/4 c. milk (any kind of milk works)

Salt, Pepper, Oregano, Parsley for seasoning to taste

Time:  approximately 30 minutes for prep and cook time combined

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 You'll start by peeling your potatoes.

 Then dice up your potatoes.

 Put them in a pot of boiling water.  Just enough water to cover the potatoes.

 Slice up your celery.

 Throw that in with the potatoes to boil.

 Throw in your chopped onions.

 Stir it all up and let it all keep boiling.

 Drain your whole kernel corn.

 Pour it in the pot.

 Throw in your cream style corn.  No need to drain.

 Pour in a little milk.

 Season your soup to taste with salt

 pepper,

 and oregano.

 Stir it all up again.  It only needs to boil long enough for the potatoes to soften, which takes anywhere from 10-20 minutes depending on how much and how large they are cut up.

 When you serve it, you can sprinkle on a bit of parsley as we did here.  Some people raided the spice cabinet at dinner tonight (we like spices if you can't tell,)  and threw on whatever they wanted:  more salt, pepper, and Jonah even added some cayenne pepper and garlic powder (weirdo.)