Enjoy this quick and frugal DIY version of summer corn chowder any time of the year!TheMakeYourOwnZone.com
Keyword: Copycat, Soup Mix
2cupsFinely Diced Potatoes(I use redskin and leave the skins on)
1canCream Style Corn (14.75 oz)
1canEvaporated Milk (12 oz)
3/4cupSalsa(I use mild)
1/2cupFrozen Corn Kernels(optional)
Place the potatoes in a large saucepan and cover with water. Place on stove and bring to a boil. Reduce heat a bit and continue to gently boil until the potatoes are cooked (about 10 to 15 minutes).
Drain the potatoes, being sure to reserve one cup of the potato cooking water.
Return the cooked potatoes and the one cup of reserved potato cooking water to the pot.
Also add to the pot the can of cream style corn, the can of evaporated milk, and the salsa. If you would like a little additional corn in the soup, also add in the 1/2 cup of frozen corn kernels (there is no need to thaw them first).
Finally, add in the garlic salt and the white pepper and stir to mix everything together.
Continue to heat until soup is warm and steaming. Then remove from heat and serve.
For a vegan version of this recipe, substitute 1-1/2 cups of a plant milk (like almond or soy) for the can of evaporated milk.