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Corn Chowder Recipe

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3 cups water
2 vegetable bouillon cubes (optional--I used them)
1 onion, diced
1 cup diced potato
1 tsp. thyme
1 bay leaf
1 15 oz. can corn kernels
1 15 ounce can sweet creamed corn

Saute the onion in a little bit of water until translucent. I cooked them until all of the water cooked away and then allowed them to carmelize a little bit. Add remaining ingredients except the cans of corn and simmer until potato is cooked through. Remove the bay leaf and add the corn; heat an additional 5 minutes and serve.

The original recipe called for 1 cup celery, 1 cup onion and 1 cup potato, but I don't use celery in anything, so I used more onion and potato. I also used frozen corn instead of the can of regular corn, and I didn't need to add any more liquid. This is a really good soup, and it doesn't taste fat-free at all!

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Submitted By: Susan K1