Creamy Corn Chowder - cooking recipe

Ingredients

4 c. frozen hash brown potatoes
1/2 c. chopped onions
1/4 c. margarine
1 c. water
3 c. milk
1 (12 oz.) can whole kernel corn
salt and pepper to taste
1/2 c. shredded Cheddar cheese

Preparation

Combine frozen potatoes, onion, margarine and water in 3-quart saucepan.
Bring to a boil over medium-high heat.
Cover and reduce heat to medium-low.
Simmer for 10 minutes or until potatoes are tender.
Add milk and corn.
Bring to simmering point.
Season with salt and pepper.
Simmer 10 minutes longer, stirring occasionally.
Ladle into soup bowls.
Sprinkle with cheese.
Yields 6 to 8 servings.