Christine's Corn Chowder

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Christine’s Corn Chowder
Makes 8 servings
Prep: Chop Carrots, Celery, Onion, & Potatoes; Shape Hamburger into mini bitesize meatballs (I usually add a little Seasoning Salt- to them as well – you can season as you desire)

1 1/2 cups sliced carrots
1 cup chopped celery
1 cup chopped onions
1/4 teaspoon garlic salt
3 beef bouillon cubes
6 cups water
1 cup diced potatoes
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 cans cream style corn
1 can evaporated milk (large can)

1. Combine in a large kettle: Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water -Bring to a boil and simmer 30 min.
2. After 30 min. add Potatoes, Mini-Meatballs, and Salt & Pepper and cook for 30 min. more.
3. After the Potatoes and Meatballs have cooked 30 min. add Creamed Corn and Evaporated Milk and cook until hot (not boiling)

Find more great family recipes and meal planning assistance at Dine Without Whine

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