Corn Chowder Recipe

I started out with 3 fresh ears of corn taken off the cob, some onion and leeks, some mushroom stems (you can use mushrooms - I have just been saving the stems for soups), and a russet baking potato chopped.



I let a pot get hot, and then poured some oil into the pan. I used Mazola, probably not the best choice.



Here it is sauteing in the pot.



I added these spices (turmeric, curry, paprika, blended dried herbs and steak seasoning) - about 1/4 teaspoon of each. I am not much one for measuring.



Then I added 1 chicken bullion to 2 cups of water (for Knorr's - many brands are 1 to 1).



And 1/2 container of heavy cream.



My husband did decide after all that he wanted to me add a mushroom, aside from the stems that I had put.



Then it began to look like this...



I brought it to a boil, and then covered and let it simmer for about 30 minutes until everything got tender. (Watch it closely to make sure all your liquids don't boil away.)

the finished product looked like this, and it was delicious!



My guinea pigs love when we have corn, because they love the husks!



I hope you enjoy this recipe!

Love,
Kimberly ♥