Corn Chowder

Six ingredients!

Boil together: 1 pound potatoes, cut into 1/2″ chunks.  Any kind of potato: white, red, Yukon gold…

2 cups baby carrots, sliced

2 cups chicken broth  (vegetable broth will work also)

Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the vegetables are tender.

Stir in: 2 cans (15 oz) creamed corn

3/4 cup light cream, Half & Half, or whatever you choose.  (make sure it’s not boiling at this point)

1/8 teaspoon pepper

Serve!  (serves 4)

If you need to reheat, do not bring to a boil.  Just return soup to a hot temperature.  Enjoy!!