Hearty Corn and Potato Chowder
Experience the comforting essence of tradition with this Hearty Corn and Potato Chowder, a recipe that hails from the cherished pages of 'The Culinary Arts Institute Encyclopedia of Cooking and Homemaking,' published in 1940. Passed down through four generations, this chowder is a testament to the idea that timeless recipes often deliver the most satisfaction. Creamy and rich, filled with sweet corn and tender potatoes, it brings warmth to any dining table. Perfect for family gatherings or a cozy night in, serve it with a sprinkle of fresh green onions and a handful of shredded cheese for a delightful finish.
6
Servings
160
Calories
9
Ingredients
Ingredients
cooked corn
2.5 cups (canned, drained, or fresh, cooked)
diced potatoes
2 cups (peeled and diced into small cubes)
butter
1 tablespoon (unsalted)
onion
1/4 cup (diced)
salt
1/2 teaspoon (to taste)
pepper
1/8 teaspoon (freshly ground)
boiling water
1.5 cups (not needed to be prepped)
hot milk
2 cups (whole or 2% milk, heated)
flour
1 tablespoon (mixed with 1 tablespoon of water to create a slurry)
Instructions
1
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2
Add the cooked corn, diced potatoes, boiling water, salt, and pepper. Stir to combine.
3
Cover the pot and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
4
Once the potatoes are tender, stir in the hot milk. Gradually add the flour and water mixture, stirring continuously until the chowder thickens.
5
Increase the heat to bring the chowder to a gentle boil, then reduce to a simmer for an additional 10 minutes to enhance the flavors.
6
Serve hot, garnished with chopped green onions and shredded cheese to taste.
Nutrition Information
6.67g
Fat
20g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Corn and Potato Chowder?
It is a traditional, creamy soup made with sweet corn and tender potatoes, based on a 1940 recipe from 'The Culinary Arts Institute Encyclopedia of Cooking and Homemaking'.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving contains approximately 160 calories.
What type of corn is best for this chowder?
You can use 2.5 cups of cooked corn, which can be canned (drained), fresh, or frozen and cooked.
How should I prepare the potatoes?
The potatoes should be peeled and diced into small, uniform cubes to ensure even cooking.
Can I use different types of milk?
Yes, you can use either whole milk or 2% milk, provided it is heated before being added to the pot.
How do I thicken the chowder?
The chowder is thickened using a slurry made from 1 tablespoon of flour mixed with 1 tablespoon of water.
What is the source of this recipe?
This recipe originates from 'The Culinary Arts Institute Encyclopedia of Cooking and Homemaking,' published in 1940.
How long do I need to sauté the onions?
The diced onions should be sautéed in butter for about 3-4 minutes until they are translucent.
How long should the potatoes simmer?
Once added to the pot with water and seasoning, the potatoes should simmer for 15-20 minutes until fork-tender.
What are the recommended garnishes?
It is best served hot with a garnish of chopped green onions and shredded cheese.
How much fat is in one serving?
There are 6.67g of fat per serving.
What is the protein content per serving?
Each serving provides 5g of protein.
How many carbohydrates are in this chowder?
There are 20g of carbohydrates per serving.
Does this recipe contain fiber or sugar data?
Specific fiber and sugar values are not provided in the nutritional breakdown for this recipe.
How much butter is required?
The recipe calls for 1 tablespoon of unsalted butter.
Is the water added cold or hot?
The recipe specifically requires 1.5 cups of boiling water.
When do I add the flour slurry?
The flour and water mixture should be added gradually after the hot milk has been stirred in.
What is the final cooking step?
After thickening, bring the chowder to a gentle boil, then reduce to a simmer for 10 minutes to enhance the flavors.
How many ingredients are needed in total?
There are 9 primary ingredients required for this recipe.
What category does this recipe belong to?
This recipe is categorized under 'Chowders'.
Can I use salted butter?
The recipe suggests unsalted butter, but you can use salted butter if you adjust the added salt accordingly.
What seasoning is used?
The chowder is seasoned with 1/2 teaspoon of salt and 1/8 teaspoon of freshly ground pepper.
Is this recipe suitable for family gatherings?
Yes, its comforting nature and 6-serving yield make it perfect for family meals or cozy nights in.
What temperature should the milk be when added?
The milk should be hot when stirred into the pot with the tender potatoes.
How much onion is needed?
You will need 1/4 cup of diced onion.
Do I need to cover the pot?
Yes, cover the pot while simmering the potatoes to help them cook efficiently.
Can I use fresh corn off the cob?
Yes, fresh cooked corn is a great option for this recipe.
How much water is mixed with the flour?
The flour is mixed with 1 tablespoon of water to create the thickening slurry.
What is the texture of the finished chowder?
The finished chowder is creamy, rich, and hearty with chunks of potato and corn kernels.