Potato Corn Chowder - cooking recipe

Ingredients

8 to 10 potatoes
1 can yellow whole kernel corn
1 can mushroom or celery soup
1 can evaporated milk
2 tsp. salt
1 tsp. coarse black pepper
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. sugar
1 stick margarine

Preparation

Peel and cube potatoes and put into a large heavy pot.
Cover with water.
Add corn, margarine, salt, pepper, onion powder (may use fresh chopped onion), garlic powder and sugar.
Cook over medium heat until potatoes are tender, but are not mushy.
Turn down on low heat and add soup of your choice and the milk.
Stir until blended, but be careful to not beat up the potatoes.
Serve while hot over corn chips, Mexican cornbread, regular style cornbread or with crackers.