We do not recommend adding corn to chowders, but if you really like it, keep the amount low so you don’t go overboard on the amount of carbs in the meal.

6 small potatoes (4 oz, approx. size)
1 med onion, diced
1 carrot, diced
2 ribs celery, diced
pepper
parsley
2 tsp chicken boullion
3 TBSP margarine or butter
1 cup milk powder
1/4 cup whole wheat flour

Wash and trim potatoes – leave the skins on. Cube into 1/2 to 3/4 inch cubes. Place into pot on stove, or into crock pot. Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!). Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together. Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly. Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove). Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato).

Variations: You can add any of the following meats to make a heartier chowder: Ham, SPAM, Bacon, Chicken, Turkey, Ground Beef, Clams, etc. You may also add shredded cheese after thickening the soup. Vegetables such as broccoli or cauliflower, or other veggies may be added with or without cheese.