Christine's Corn Chowder

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Christine’s Corn Chowder
Makes 8 servings
Prep: Chop Carrots, Celery, Onion, & Potatoes; Shape Hamburger into mini bitesize meatballs (I usually add a little Seasoning Salt- to them as well - you can season as you desire)

1 1/2 cups sliced carrots
1 cup chopped celery
1 cup chopped onions
1/4 teaspoon garlic salt
3 beef bouillon cubes
6 cups water
1 cup diced potatoes
1 pound ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 cans cream style corn
1 can evaporated milk (large can)

1. Combine in a large kettle: Carrots, Celery, Onion, Garlic Salt, Bouillon Cubes, and Water -Bring to a boil and simmer 30 min.
2. After 30 min. add Potatoes, Mini-Meatballs, and Salt & Pepper and cook for 30 min. more.
3. After the Potatoes and Meatballs have cooked 30 min. add Creamed Corn and Evaporated Milk and cook until hot (not boiling)

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