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Nutrition Facts

Serving Size 1 (408g)

Recipe makes 4 servings

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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GaylaV

Old Fashioned Corn and Potato Chowder

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

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

Directions

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

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Featured Reviews for This Recipe

From: Chef #1213425

On Mar 23, 2009

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Chef Lil' Momma Jenn

    On Mar 12, 2009

    Yummm. This turned out great but I did add a few things because there wasn't as much flavor as I like. I doubled the recipe so I'd have leftover. I used 3 cups of milk & 1 cup of heavy cream, I also added some extra thickener because the chowder was a bit runny. I then added 2 tsp. chicken bouillon, 1tsp poultry seasoning, & 1 tsp. garlic powder. Definately a keeper. Thanks for sharing this recipe.

    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: Chef #48136

    On Mar 2, 2003

    I left out the butter and used skim milk, and it still turned out great. My husband really liked it with the cheese on top.

    8 people found this review helpful

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  • Read all 56 reviews

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