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Anne's Corn Chowder for the Corbin Family Recipe

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This recipe for Anne's Corn Chowder for the Corbin Family is from The Kelleher (Sullivan) - Corbin (Kennedy) Family Cookbook Project, 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:  
5 lbs potatoes, peeled and cubed
3 (11-ounce) cans sweet yellow corn Niblets, not drained
4 cups milk
1½ cups of heavy cream*
1 large onion, chopped
¾ cup of butter or margarine
¾ tsp ground nutmeg
Salt and Pepper to taste
1 tbsp onion powder
½ tbsp red paper flakes (optional)
Minced fresh chives, for garnish (optional)
Directions:
Directions:
Place potatoes, onion and corn in a 12-quart stockpot.
Add milk, nutmeg and salt; bring to a boil over medium-high heat, stirring frequently, being careful not to burn milk.
Reduce heat and simmer for 30 minutes, or until potatoes are tender and fully cooked. Keep heat low so that milk doesn't burn.
Add cream and red pepper flakes and heat through.
Ladle into bowls. Garnish each bowl with about 1 teaspoon minced chives, if desired.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
My mother made this for a family of nine and there were no left overs! In my youth my mother used creamed corn and kept it simple (no nutmeg, pepper flakes and chives). If we were lucky she would make her yellow corn bread...very moist. *If you use creamed corn, less cream may be necessary.

 

 

 

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