Jun 19, 2009
* Corn Chowder *
1 16-oz can corn kernals, or 1 cup frozen corn kernals
1 potato, cubed
1 onion, chopped
2 tbsp olive oil
2 cups milk
1 tsp marjoram
Salt and pepper to taste
Cook the potatoes in a covered dish in a microwave
oven for 3 minutes.
Heat the oil in a non-stick pan and saute the onions
for 3 minutes. Add the potatoes and stir-fry for 4-5
minutes. Add the corn and stir-fry for 2 minutes.
Add the seasonings, stir well and add the milk.
Bring to a boil and remove from heat.
Add a dollop of sour cream and serve hot with dinner
rolls and salad.