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| NEW ENGLAND CORN CHOWDER | |
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1 medium onion, diced 1 14 oz. whole kernel corn 1 14 oz. cream corn 2 medium potatoes, diced 12 oz. can evaporated milk 6 tablespoons butter salt and pepper, to taste Sauté diced onions in 1 tablespoon of butter until tender. Add liquid from whole kernel corn. Add 1/2 can creamed corn. Add diced potatoes. Add just enough water to cover potatoes. Simmer until potatoes are tender. Add remaining ingredients. Reheat, stirring occasionally until hot. Add salt and pepper to taste. Hint: If thicker chowder is desired, use cream in place of canned milk. Submitted by: Babetta Brothers | |
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recipe reviews #165507
Allie (United States) says:
I used frozen sweet corn in place of the canned kernal corn plus a few crispy bacon strips...YUMMY!
#188315
William Houle Sr. (United States) replies:
I also used frozen corn plus a whole can of cream corn and whole milk instead of canned.
#187295
Bryan (Massachusetts) says:
Many years ago, my mom made corn chowder. In asked her how to make it. She said, 1, 1, 1.
1 can of cream style corn, 1 can whole kernel corn and 1 can evaporated milk. This is the same as my mom made 40 years ago. EXCELLENT results for many years!
1 can of cream style corn, 1 can whole kernel corn and 1 can evaporated milk. This is the same as my mom made 40 years ago. EXCELLENT results for many years!
#188314
William Houle Sr. (United States) says:
Everything was great, thank you.. The only things I changed was I added more butter, milk and a big onion, salt and when I went to thicken it I used Wondra thickener and it was fantastic.. Thanks guys..
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