1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Menus using this recipe:

March 15 to March 21

GaylaV

Old Fashioned Corn and Potato Chowder

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

⁽⁶⁵⁾ 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.

Questions about this recipe?

Featured Reviews for This Recipe

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

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Halcyon Eve

On Oct 31, 2009

Excellent chowder! I've made it twice now, once using fresh & once using frozen bicolor corn, and both were wonderful. I skipped the toppings, but I don't think we missed them at all. I used raw whole milk one time and a mixture of organic unhomogenized half-and-half and organic nonfat milk and both were terrific. I skipped the flour mixture and just added in some instant mashed potato flakes. I love how quick, simple, and satisfying this soup is! Thanks for sharing, Malriah!

1 person found this review helpful

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

Read all 68 reviews