Corn Chowder

A recipe from my mom.

CAUTION: Please be aware that the mashed potato mix that's used in this does contain small amounts of some allergens.  It is, however, below the threshold that triggers my allergies.  So this one is safe for me but you might need to make substitutions for your own unique allergies.

For timing, this takes about 7 hours total to cook.

Ingredients:

• 6 cups diced potatoes (Family Fare)
• 1lb 8oz package of frozen corn (Family Fare)
• 1 small can of sliced portabella mushrooms (Family Fare)
• 1 onion, chopped (Family Fare)
• 1 cup dry Idahoan Baby Red instant mashed potatoes (Family Fare)
• 2 tablespoons salt (Amazon)
• 1 teaspoon pepper (Family Fare)
• 3 cups Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
• 8 cups water

Dishes you'll have to wash:

• Crock pot
• Knife
• Spoon

Instructions:

1. Add water to crock pot.
2. Peel potatoes and dice them into roughly 5/8" cubes until you have 6 cups.  Add to crock pot.
3. Add 1lb 8oz package of frozen corn to crock pot.
4. Add mushrooms to crock pot.
5. Chop the onion into approximately 5/8" chunks.  Add to crock pot.
6. Add instant mashed potatoes.
7. Add salt and pepper.
8. Add cheese.
9. Stir together, turn crock pot on on high heat for one hour.
10. After one hour, turn down crock pot to low and stir periodically and keep cooking until the potatoes soften - about 4-6 hours.