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Manties Corn Chowder

This recipe came to me at a time when money was short makes a lot for a decent cost. The ingredients are simple to remember but the flavor is wonderful and on a cold day it warms from the inside out. This is not a gourmet chowder so to speak but its simplicity and flavor will amaze. Please feel free to use your favorite brands I have just found the ones i use give the most flavor. I hope you enjoy"


5 lbs Russet or Yukon Gold Potatoes
5 Cans Creamed Corn (Del-Monte)
5 Cans Whole Corn
5 Cans Carnation Evaporated Milk
3 Extra Large Sweet Onions
1 Stick Butter or Margarine
Salt & Pepper to Taste


Peel and Cut Potatoes as you would if making mashed potatoes 1 to 2 inch cubes. Cover with Water.
Finely dice the onions and add to the water with potatoes cook until almost tender, then add creamed corn, whole corn and juice, evaporated milk, salt and pepper to taste. Heat until at low simmer add one stick of butter and let melt. Serve

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