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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from Our 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!

Contributor:  
Contributor:  
Karen Jones

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chicken (or 2 chicken breasts finely chopped)
2 cans whole kernel corn
2 cps chicken broth
3 potatoes (diced small)
1 sm onion (diced)
3 cps water
8 oz cream cheese
1 Tbsp salt (can adjust to taste)
Pepper to taste

Optional for a Southwest style chowder
2 Tbsp Chili powder
1 Tbsp cumin

Directions:
Directions:
Add all ingredients except for cream cheese to a 3-quart pan.

Cook on medium high heat ensuring that the broth does not cook completely away. Cook until potatoes are done. Test by mashing a piece against the side of the pan with a fork.

Lower heat and add in cream cheese divided into chunks.

Continue to cook until cream cheese is melted. About 15 minutes.

Taste and adjust seasonings.

Serve with shredded cheddar on top.

Number Of Servings:
Number Of Servings:
6-8 depending on size
Personal Notes:
Personal Notes:
The cream cheese makes this a cream-based style soup without the heavy cream. This recipe was developed to mimic our favorite soup place in Boston.

 

 

 

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