Corn Chowder

Here’s what we had for dinner tonight - it’s one of my favorite soups - delish on a cold snowy evening.  We added some bread from the bread maker and viola – a yummy supper!

 Mavis’ Corn Chowder

Makes 8 servings
Prep:  Chop Carrots, Celery, Onion, & Potatoes
Shape Hamburger into mini bite-size meatballs (I usually add a little Johnny’s Seasoning to them as well – you can season as you desire)

     1 1/2 c sliced carrots                                        
    1 c chopped celery                                             
    1 c chopped onions                                             
    1/4 tsp garlic salt                                            
    3 beef bouillon cubes                                          
    6 c water                                                      
    1 c diced potatoes                                             
    1 lb ground beef                                               
    1 tsp salt                                                     
    1/4 tsp pepper                                                 
    2 can cream style corn                                         
    1 can evaporated milk (large can)                              

1.  Combine in a large kettle:  Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water – Bring to a boil and simmer 30 min.

2.  After 30 min. add Potatoes, Mini-Meatballs, and Salt & Pepper and cook for 30 min. more

3.  After the Potatoes and Meatballs have cooked 30 min. add Creamed Corn and Evaporated Milk and cook until hot (not boiling)