Corn and Potato Chowder

Ingredients:
Potatoes
Frozen corn
Onion
Water
Basil
Cumin
Salt
Paprika
Bay leaf
Garlic powder

I took three potatoes and cut them into very small chunks. I peeled the potatoes, but only because they were a bit old and starting to sprout things. I normally would have left the skin on. I chopped one onion, and threw the onion and potato into a medium saucepan with about two handfuls of frozen corn. I added enough water to almost fill the pot. I then added one bay leaf, and as much paprika, garlic powder, dried basil, cumin, and salt as I wanted. I simmered this over medium heat until the potatoes were soft, the onions were translucent, and enough of the water had boiled off so that the vegetables were sticking up above the water line. This took about an hour. I then turned the heat down very low and added about 3/4 cup of sour cream, just enough to get the consistency I wanted. I cooked this over very low heat for an additional 10 minutes. You could also add celery and/or carrots to the veggie mixture, and crumbled bacon on top of the soup added just before serving would be a nice touch.