Corn & Potato Chowder Recipe

Fast, simple, frugal recipes are good to have handy for times when you need to put a wholesome meal on the table in a hurry.
The following recipe for corn chowder is simple, and comes from the Great Depression time period, when folks needed to make the most of what they had.  These days, I know so many of us try to be good stewards of what we've been given, seeing how far our grocery budget can stretch, all while filling our family's tummies with good, wholesome food. 
Pair this soup with some homemade bread, and a green salad, and you have a simple, budget-friendly meal.  Yesterday we enjoyed this chowder with homemade cheesy beer bread and fruit/veggie smoothies. 

Corn & Potato Chowder 

• 2 (14.5 ounce) cans chicken broth
• 2 (15 ounce) cans whole kernel corn
• 1 large white onion, diced
• 4 to 6 potatoes, peeled and diced
• 2 (12 fluid ounce) cans evaporated milk
• 1/3 cup butter
• salt and pepper to taste

In a heavy soup pot, combine broth, corn, onion and potatoes.  Over medium heat, bring to a boil.  Reduce heat, cover, and simmer 15 to 20 minutes, until potatoes are just tender.  Stir in butter and milk, season with salt & pepper to taste.
Note:  I like to add finely diced celery and carrot to this, at the same time I'm adding the onion, corn & potatoes to the broth.