Depression Era Corn Chowder

Depression Era Corn Chowder


"This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it's still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother's day, they would have 'refrigerated' it on the back porch overnight!"

Ingredients 1 h {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
  2. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
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Reviews 80

  1. 92 Ratings


Since so many people said it was watery, I used one can of chicken broth and one can of cream of chicken soup instead of two cans of chicken broth. That worked fine.


Really delicious basic recipe. I used a bag of frozen corn and added chicken, carrots, mushrooms and some minced garlic. I also used skimmed milk and then added powdered coffee creamer to make it richer. I also added some instant potato flakes to thicken it up. Absolutely delicious!


I loved this soup and so did everybody I gave it to. I would definitely make it again. I figured from the start that it would be a bit bland for my taste so I added--- 2 cloves of garlic 1 can of creamed corn, in addition to the 2 cans in the recipe 1 Tbsp of dried Rosemary .3 Tsp of cayenne pepper .5 Tsp of dried Oregano .5 Tsp of dried Basil 2 shallots .5 onion rather than the whole thing 4 cups of diced potatoes- rather than three Used vegetable broth rather than chicken broth, to keep it vegetarian I only used one can of milk. It seemed milky enough with that. I think two would have been too much for my taste. I just followed the recipe and dumped everything into a big pan (diced the onion, shallots, and garlic). Then at the end (once the potatoes were soft) I turned off the flame and added the butter and one can of milk.