1 can cream of potato soup
1 can of milk (whole milk or 2% work best)
1 can Niblets (or otherwise, about 1-1.5 cups cooked corn)
Butter (or oil) for sautee
2-3 stalks celery, diced
3-4 cloves garlic, minced
1/2 onion, diced
salt and pepper to taste
other ingredients as desired
Sautee the onions, celery and garlic for a few minutes, until they start to sweat a bit. Add the corn (and anything else you want to add, see note) and any seasonings you may want to add (I usually add Old Bay seasoning). Sautee the mixture until the corn has a little color.
Move the mixture to a saucepan and add the potato soup and milk. Mix well, bring it to a light simmer, and simmer for 10 minutes. Add salt and pepper to taste, serve with chopped scallions.
Without extra mix-ins, the base recipe creates a chunky soup that is pretty hearty. If you add a lot of other items, you may want to add more cream of potato and milk. Other mix-ins include leftover vegetables (diced), cooked chicken (diced), cooked sausage, bacon, lima beans, or anything else you have leftover. When I make it, I like the corn to get a little brown, as it makes things a bit tastier. During the summer corn season, I've also grilled corn and used that instead of Niblets (or frozen corn), it gives the chowder a bit of something extra. If you have any other ideas of items to mix into the chowder, let me know!