"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Kay Duffy
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 T of butter or margarine (3/4 stick)

2 small potatoes, peeled and diced

2 celery stalks, minced

1 small green pepper, minced

1 small onion, minced

1 1/2 tsp salt

2 T all-purpose flour

2 T paprika

1 1/2 cups stock

1 16-20 oz can of kernel corn (or 1 lb of corn)

2 pints half and half

Directions:
Directions:
In 4 qt saucepan, over medium heat, in hot butter or margarine, cook potatoes, celery, green pepper, onion, and salt until veggies are tender, about 10 minutes, stirring often. Stir in flour and paprika; cook for 1 minute.

Stir in stock; over medium heat, cook, stirring constantly, until mixture is smooth and thickened, about 5 minutes.

Stir in corn kernels and half and half. Cook, stirring frequently, until corn is tender and mixture is heated through, about 10 minutes.

Number Of Servings:
Number Of Servings:
9 cups, 275 calories per serving
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I use fresh corn, and one pint of 2% milk instead of two pints of half/half. I take half of the mixture after itís cooked and puree it in a blender and then add it back to the rest of the soup. This way itís partly pureed and partly lumpy. Itís delicious!

 

 

 

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