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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ILLINOIS CORN CHOWDER Recipe

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This recipe for ILLINOIS CORN CHOWDER is from 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 cups coarsely chopped onions
8 cups peeled, cubed potatoes
2 teaspoon salt
¼ teaspoon pepper
1 teaspoon dried marjoram, crushed
4 cups water
2 cans (17-oz.) creamed corn
2 cans (17-oz.) whole kernel corn, drained
2 cans (12-oz.) evaporated milk
1 teaspoon oil
Directions:
Directions:
1. In a large soup pot, cook the onion in oil until tender.
2. Add potatoes, salt, pepper, marjoram, and water.
3. Bring to boiling, reduce heat & simmer until potatoes are tender , about 15 minutes.
4. Add cream style corn, whole kernal corn and evaporated milk.
5. Heat thoroughly then serve.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe from St. Pius X Lenten Soup 'N Stations Suppers.

 

 

 

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