Leftover Baked Potato Corn n' Cheese Chowder

shared by Dara P.
Ingredients:
leftover baked potatoes that have been seasoned with a little salt before being baked (this recipe used 2 baked potatoes)
small can of corn, drained
3 cups milk
1 T. cornstarch
1 cup shredded cheddar cheese

Directions:
1. Cube the potatoes and fry in a little bit of butter, salt, pepper and onion powder until the potatoes are golden brown.
2. Add 3 cups of milk and a small can of corn; drained.
3. Cook til bubbly and then add 1 T. of cornstarch to a little cold water; mix
4. Add this mixture to cooking pot. (The cornstarch is just trial and error until you get the consistency you want.)
5. Cook until mixture is warmed to serving temperature
6. Add 1 cup of shredded cheddar cheese