Corn Chowder

Corn Chowder

It seems that hard times are around for some of us sometimes and for others all the time. What made me think of that? Cream Style Corn in the 16-oz can. I received several cans from my son who doesn't like them. Whole kernel corn is fine for him, but not the creamed variety.

Back up the truck! I remember when I was a kid in the 1930s. At suppertime, Mom would fill my brothers' and my plates. So what if we didn't like lima beans or we had eggs four times that week. Too bad, so sad! We ate what was put in front of us. That's all there was. We didn't clean our plates waiting for dessert. There seldom was a dessert. Holidays and birthdays, for sure, but seldom at other times. We didn't have food banks back in the day. Churches helped out and there was some welfare. We weren't church-going people and my dad was too proud to accept welfare. We made do with what we had. As I said, "too bad, so sad! "

Nowadays, there is help galore! Some of us receive help from area food banks. There was a time when I did. My youngest son still does. Due to a variety of injuries, he is unable to work. But he doesn't like everything. Cream style corn is on that list. What is there that you just can't stand to eat? Is cream style corn one of them? If it is, but you do like corn, I have a recipe for you. The cream style corn is hidden among the good stuff. Try it.

CORN CHOWDER
3 or 4 medium potatoes, peeled, diced
2 or 3 smoked sausage links
1/2 cup chopped onion
1/2 cup chopped green pepper, optional
16-oz can cream style corn
12-oz can evaporated milk

In large sauce pan over medium heat boil potatoes, until almost tender, in enough salted water to cover. Don't drain. Dice sausage links. Add to the potatoes with onion and green pepper. Cook until onion is tender. Add cream style corn and undiluted evaporated milk. Heat on low or in crock pot until ready to serve.

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