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Grandmother’s Chowder

Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. —Dulyse Molnar, Oswego, New York
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    14 servings (3-1/2 quarts)


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 12 medium potatoes, peeled and cubed
  • 3 cups water
  • Salt and pepper to taste
  • 2 cups whole milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons dried parsley flakes
  • 1 cup sour cream


  • In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.
Nutrition Facts
1 cup: 275 calories, 7g fat (4g saturated fat), 31mg cholesterol, 142mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 12g protein.

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  • tamarachronister
    Jan 10, 2011

    The only changes I made weres using McCormicks "Monreal Steak" seasoning in the meat mixture and then added a little bit of salt, and I added baby carrots and chives for color. I didn't have 12 potatoes, so I used 8, and seems to be plenty. This soup is out of this world good - we're serving it to company tonight with a salad and homemade rolls! This one is definitely a keeper!