Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
- 1 large onion, chopped
- 1/2 cup butter
- 2-1/2 cups water
- 2 cans (14-3/4 ounces each) cream-style corn
- 4 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 cups milk
- 1-1/2 teaspoons salt
- 3/4 teaspoon pepper
- Minced fresh parsley
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley. Yield: 8 servings (about 2 quarts).
Originally published as Corn Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p128
Reviews for Classic Corn Chowder
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review