Creamy Corn Chowder

• 3 small potatoes, pared, diced into 1/2-inch cubes
• 2 c. boiling water
• 1/2 tsp. salt
• 1/2 medium onion, chopped
• 2 Tbsp. butter or margarine
• 1 3/4 c. fresh corn kernels (about 3 ears) or 1 pkg. (10 oz.) frozen whole kernel corn
• 2 Tbsp. sliced fresh or canned pimento
• 2 c. milk
• 1/2 c. half and half
• 1 Tbsp. brown sugar
• 1/2 tsp. paprika
• salt and pepper

1. Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.
2. Meanwhile, saute the onion in the butter until tender.
3. When potatoes are cooked, stir in onion, corn, pimento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
4. Simmer 20 to 30 minutes longer or until soup is slightly thickened.
5. Makes 4 servings.

potatoes, boiling water, salt, onion, butter, fresh corn kernels, pimento, milk, brown sugar, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177799 (may not work)