Corn Chowdah

So, after a trip to Boston and Cape Cod, I have learned what chowdah actually should be like.  My husband (from NY) has liked this soup but after I learned how to make it "right" he LOVES it!  And don't worry, it's not hard - you have to open a few cans and peel a few potatoes but you can do it!

Corn Chowdah (my version) Serves 4 to 5 adults as a meal

3 medium potatoes, peeled and diced (adjust this according to how many people you are feeding 1/2 potato per person)
2 chicken stock cubes
4-5 cups of water  (If you have chicken broth, use this instead of the cubes and the water)
2 cans creamed corn
1 can corn
1-2 cups milk (use as much as you want, more if you have to stretch the soup)

In a large pot, place potatoes, stock cubes, and water.  Make sure there is just enough liquid to cover the potatoes.  Add more water if you need too.  Boil potatoes until they "just" squish.  This usually takes about 20 minutes.  I start checking the "doneness" at about 15 minutes of cooking.  Turn the heat down to medium-low.  Now comes the easy part:  dump the contents of all of the cans into the pot.  Stir.  Add milk.  I start with 1 cup and add more if the soup doesn't look creamy enough.  Heat through.

I serve the soup with: shredded cheese, bacon crumbles, sour cream, and chopped chives.  Everyone can add as much or as little of the "condiments" as they like.  My husband also likes a little bit of hot sauce in it while the girls stick with cheese and bacon.  It keeps well and tastes even better the second day.