Corn Chowder

Serves: 5
Total Calories: 97


3 large potatoes, peeled and cut into chunks
1 large onion, cut into chunks
1 large whole kernel corn
1 can cream-style corn
1 - 2 can whole milk
2 - 3 tablespoons butter
salt and pepper to taste


Cut potatoes into small chunks and boil until tender, not mushy, and drain. Sauté onion. Add onion to drained potatoes. Add corn, milk, butter, salt and pepper. Stir and heat thoroughly; do not allow it to boil. Serve with warm crusty bread and crisp tossed salad for a hearty lunch.

Cream of potato soup can be added for additional body. More corn can be added, if desired. Some people like to add leftover ham or crumbled bacon.

Nutritional Facts:

Serves: 5
Total Calories: 97
Calories from Fat: 40

This Corn Chowder recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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