Basic Corn Chowder

Chop up an onion and sauté it in a generous pat of butter/margarine in a saucepan. Add salt and pepper (and a pinch of paprika and/or diced garlic if you’re so inclined). Chop into cubes two medium potatoes or one large potato, and add to the pot. Mix thoroughly. When everything is all heated up, open one can of creamed corn and dump it ceremoniously over the onion and potatoes. Mix until it looks fairly disgusting, then add one full can of milk (some call for cream, but that would be too thick) to the mixture. Simmer (don’t boil!) until the potatoes are cooked. In the meantime, add anything else you have at hand (I threw in some chopped mushrooms and a cup of frozen green peas). Serve in a bowl (garnish with parsley if you want to be all artsy about it) with crackers (saltines) and very sharp cheddar cheese on the side. Tastes even better the next day.

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