For 4 servings you will need:

3 sm. potatoes, pared, diced into 1/2-inch cubes
2 c. boiling water
1/2 tsp. salt
1/2 med. onion, chopped
2 tbsp. butter
1 3/4 c. fresh corn kernels (about 3 ears) or 1 pkg. (10 oz.) frozen whole
kernel corn
2 tbsp. sliced fresh or canned pimento
2 c. milk
1/2 c. half and half
1 tbsp. brown sugar
1/2 tsp. paprika
Salt and pepper

Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.

Meanwhile, saute the onion in the butter until tender.

When potatoes are cooked, stir in onion, corn, pimento, milk, half and half, brown sugar, paprika, salt and pepper to taste.

Simmer 20 to 30 minutes longer until soup is slightly thickened.

Good served with: Dark rye bread and butter or French bread with garlic butter.

Here's a main dish corn chowder that can serve also as a first course. When corn is in season, use fresh kernels cut right off the cob. Any other time of year, use frozen whole kernel corn.

Preparation time: 20 minutes. Cooking time: 40 to 50 minutes.