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Nutrition Facts
Serving Size 1 (408g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon pepper
Calories 283
Calories from Fat 78		(27%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 395mg		16%
Potassium 773mg		22%
Total Carbohydrate 47.1g		15%
	Dietary Fiber 4.7g	18%
	Sugars 4.3g
Protein 9.3g		18%
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March 15 to March 21

GaylaV

Old Fashioned Corn and Potato Chowder

Recipe #32142 | 30 min | 10 min prep | add private note

⁽⁶⁶⁾ RATE IT NOW Print Recipe

By: Malriah
Jun 25, 2002

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

SERVES 4 -6 (change servings and units)

Ingredients

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

Directions

1
Combine, in a large pot,all ingredients except milk and flour/water.
2
Cook until potatoes are fork tender.
3
Add milk and flour/water, stirring well.
4
Bring to a boil and allow to cook for 10 minutes.
5
Serve with chopped green onion and shredded cheese as a garnish.

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Featured Reviews for This Recipe

From: kbates

On Nov 15, 2009

This was good, but not great. It wasn't as thick as I would have thought it would be, even though I used part Half and Half. I'm not sure if it was something I did, or not, though I followed the steps. I also think it could use something else, maybe garlic. I added some chopped up bacon as some of the other reviewers mentioned, which I think was good.

0 people found this review helpful

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From: Flour

On Nov 5, 2009

So Delicious!!!! I made a few adjustments adding 3 strips precooked bacon (finely chopped), hot chicken stock instead of water, and cornstarch instead of flour to thicken. I also used 1 cup whole milk & 1 cup of Half and Half. I will be making this again & again. This soup is creamy, flavorful, and filling! Thanks Malriah

1 person found this review helpful

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From: Anu

On Jul 3, 2002

I loved how easy this recipe was, and it sure tasted good too! I followed the instructions to the last letter, but since I had scaled down to 1 serving, my potatoes were cooked much faster. The combination of corn, potatoes, and milk is quite something! I had this with 7-Grain bread for a fabulous dinner. Thanks Kari!

10 people found this review helpful

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From: Lutie

On Jul 27, 2007

This is superb! Instead of flour mixed with water, I use a Tablespoon or more of dehydrated mashed potato flakes. It works great and keeps the flavor the same in the soup. Perfect if you (or a loved one) are gluten-intolerant.

8 people found this review helpful

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