Creamy Corn Chowder - cooking recipe

Ingredients

3 small potatoes, pared and diced into 1/2-inch cubes
2 c. boiling water
1/2 tsp. salt
1/2 medium onion, chopped
2 Tbsp. margarine or butter
2 c. milk
1/2 c. half and half
1 Tbsp. brown sugar
1/2 tsp. paprika
salt and pepper
1 3/4 c. fresh corn kernels (approximately 3 ears) or 1 pkg. (10 oz.) frozen whole kernel corn
2 Tbsp. sliced fresh or canned pimiento

Preparation

Cook potatoes in boiling water and salt about 20 minutes or until potatoes are tender.
Meanwhile, saute the onion in butter until tender.
When potatoes are cooked, stir in onion, corn, pimiento, milk, half and half, brown sugar, paprika, salt and pepper to taste.
Simmer 20 to 30 minutes longer until soup is slightly thickened.