Corn Chowder - cooking recipe

Ingredients

1 (16 oz.) can cream-style corn
3 to 4 medium potatoes, peeled, cubed and partially cooked
3 Tbsp. oleo or margarine
2 (5 oz.) cans evaporated milk
6 c. whole milk

Preparation

Peel potatoes and cut into cubes.
Place in boiling water and cook 5 minutes to soften slightly.
Drain.
In large kettle, place potatoes, cream-style corn and oleo.
Add evaporated milk and whole milk.
Cook on medium to low heat until oleo is melted and milk is warm.
Don't boil.
Stir occasionally to avoid sticking.