What You Also Need:

• 2 or 3 White potatoes
• 8 cups Chicken broth
• 2 cups Heavy or whipping cream
• Optional: Add diced chicken breast, crabmeat, or clams to taste for meatier chowder.
• Optional: 2 or 3 Ears of fresh corn

Cooking Instructions:

1. Peel and dice potatoes and place in a 4-quart pot.
2. Add chicken broth and bring to a boil.
3. Reduce heat and stir in contents of Illinois Prairie Corn Chowder Mix. Return to a simmer, cover and cook for 45 minutes.
4. Add heavy cream and heat uncovered on low for 30 minutes until slightly thickened.
5. Remove bay leaf before serving. If desired add salt and pepper to taste.
6. When fresh corn is available, cut the kernels off 2 or 3 cobs and set aside. Add cobs to the broth with the potatoes and continue with the recipe. Remove cobs and add the fresh corn with the cream.