Corn Chowder (Serves 4) Kay Forsythe cut this out of the Ann Arbor News!
	Ingredients 1 tablespoon of oil 1 small diced onion 1 cup water 2 cups diced raw potatoes 2 teaspoons salt¼ teaspoon pepper 1 can cream-style corn 1 can of frozen corn 1 small can of chopped green chilies 1 quart milk (part of which is evaporated milk) How To Cook 1. In a large kettle over medium heat, add 1 tablespoon of oil and sauté the onion until yellow. 2. Add the water, potatoes, salt and pepper into the kettle. 3. Cover and bring to steaming point. 4. Lower heat and cook until potatoes are tender (about 15 minutes).5. Add the can of cream-style corn and the frozen corn. 5. Add the chopped green chilies. 6. When heated, add the milk and do not let milk boil; when heated, remove from heat. 7. Allow chowder to set for an hour or more to develop flavor. 8. Reheat before serving.