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Source: Houston Junior League Cookbook

Corn Chowder
This corn chowder is easy to make and is a great way to warm you up on a cold day.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 15-20 minutes
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1/4 cup onion, chopped
3 tablespoons shortening
3 cups potatoes, peeled, cooked, diced
3 cups creamed corn, canned
1 quart milk
1 large (8 ounce) mushrooms, stems and pieces
1 1/2 teaspoons salt
1.8 teaspoon pepper
Dash cayenne
6 small crackers, crumbled
Parsley, (optional)

Saute onions in butter until delecate brown. Discard onion. Add remaining ingredients, except parsley, to butter in pan. Bring to a boil. Ladle into soup cups. Garnish with chopped parsley, if desired.

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