Colby Corn Chowder

It just seemed like a corn chowder kind of evening.

Ingredients:
4 large potatoes
2 1/2 cups water
2 cups milk
2 cans creamed corn
1/4 cup minced white onion
1/2 tsp. salt, more to taste
1 cube chicken bouillon
1 cup grated Colby Jack cheese
1 cup fully cooked, chopped chicken breast (optional)
1/4 tsp. freshly ground pepper

Wash, peel, and cut potatoes into bite sized pieces. Combine potatoes, water, milk, creamed corn, onion, chicken bouillon and salt in large soup pot and cook on medium-high until boiling. Reduce heat, cover, and simmer for 15 minutes. Add the cheese and pepper (and chicken, if desired) at the last minute and cook until cheese has just melted into the chowder. Serve up immediately with fresh bread or salad, or my favorite, Pillsbury Crescent Rolls!

*Note* I cooked the chicken with a little dried rosemary, which added a lot of flavor in the end. :)

Enjoy with life.