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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Chowder Recipe

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This recipe for Corn Chowder is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 (14.5 ounce) cans chicken broth
• 2 (15 ounce) cans whole kernel corn
• 1 large white onion, diced
• 3 cups diced potatoes
• 2 (12 fluid ounce) cans evaporated milk
• 1/3 cup butter
• salt and pepper to taste
Directions:
Directions:
1. In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
2. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
History: Meat was often a luxury for many people during the Great Depression. If they didn't live on a farm and raised their own lifestock or couldn't hunt or fish for their meat, they cooked meatless meals that were starchy and filling.
Personal Notes:
Personal Notes:
Corn chowder certainly fills the bill, and it's made with chicken stock, so it has a hint of a chicken taste.

 

 

 

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