Depression Era Corn Chowder

Depression Era Corn Chowder

77 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
MAINEGUY1979
Recipe by  MAINEGUY1979

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (77)

Rate This Recipe
VERMICIOUS
43

VERMICIOUS

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.

JENNIFER0320
26

JENNIFER0320

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!

Mark
24

Mark

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.

More Reviews

Similar Recipes

A-Maize-ing Corn Chowder
(144)

A-Maize-ing Corn Chowder

Easy Corn Chowder II
(85)

Easy Corn Chowder II

Corn Chowder II
(84)

Corn Chowder II

Corn, Sausage and Pepper Chowder
(75)

Corn, Sausage and Pepper Chowder

Chicken Corn Chowder
(43)

Chicken Corn Chowder

Chicken and Corn Chowder with Thyme
(31)

Chicken and Corn Chowder with Thyme

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn, Sausage and Pepper Chowder

>

next recipe:

A-Maize-ing Corn Chowder