1- 2 medium sized onions, chopped
4 medium to large potatoes -- 2 grated; 2 diced
1 Tablespoon of oil or fat (vegetable oil, butter, margarie, bacon fat, Crisco)
1 teaspoon of salt
Black pepper to taste
Water or stock (chicken or vegetable)
1 can corn niblets
1 can creamed corn
1/2 cup of powdered milk OR 2 cups of regular milk
1 large peeled carrot, diced
1/2 reg or green sweet pepper, finely diced
2 ribs of celery, finely diced
3/4 cup of fronzen corn niblets
2 slices of bacon, fried crisply and crumbled
1/4 teaspoon of thyme
- Chop the onions in a medium dice (1/2" pieces). If using celery, carrots or pepper, dice them as well, keeping each ingredient separate.
- Grate two of the potatoes into a small bowl and cover with water.
- Dice the other potatoes into about 1 inch dice.
- Mix ½ cup of the milk powder with 2 cups of cold water.
- Heat oil in large flat bottom pot over medium-high heat.
- Add chopped onion and celery (if using). Cook until onion is soft -- about 3 minutes.
- Add grated potatoes (and carrots if using). Add just enough water to cover the vegetables. Bring mixture to a boil, cover and cook for 5 minutes.
- Add the cubed potatoes and make sure there is enough water to just cover the vegetables.
- Cover the pot and let it boil for about 8 minutes or until the cubed potatoes are fork tender. The broth will be slightly thickened at this point because the starch from the potatoes will have cooked out into the liquid.
- Add any optional vegetables you are using.
- Add the 2 cups of milk and lower heat to medium. Stir occasionally until the soup heats up. Do not let it boil.
- When it is hot, add both cans of corn to the pot, including the juice. Stir and turn the heat off.
- Let the flavours mingle for 2-3 minutes before serving.