This was paired with bbq meatball subs with gouda cheese for dinner. HUGE hit!
2c diced redskin potatoes. if you are using anything other than redskins, peal first.
1/2c diced celery
1/2c chopped red onion
1/2c chopped red pepper, optional
1 (11 ounce) can creamed corn
16oz frozen whole kernel corn
1 (12 fluid ounce) can UNSWEETENED evaporated milk
1/8t ground cayenne pepper, more if you like heat. ;^)
1/4t sea salt
1. In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
2. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 30-40 minutes.
*NOTE. With any recipe like this I will double the ingredients to freeze in ziplock bags for individual servings for my lunches since I work from home and don’t typically allow myself a “lunch break.” The frozen bags thaw in about two minutes under hot water to then break up enough to get into a bowl, and then three to five minutes in the microwave.