Corn Chowder

Serves: 16
Total Calories: 281


4 tablespoons butter
1 1/2 cups finely chopped onions
4 cups peeled and diced potatoes
3 cups water (or just enough to cover potatoes)
2 (15-ounce) cans cream-style corn
2 (10-ounce) packages frozen corn kernels
1 (13-ounce) can evaporated milk
1 (13-ounce) can water
1 (13-ounce) can fresh milk
salt and freshly ground pepper to taste
3 tablespoons chopped fresh parsley leaves


Melt the butter in a 7-quart pot. Cook the onion for 5 minutes over medium heat, stirring often. Add potatoes and 3 cups water and bring to a boil. Cook over medium to high heat for about 15 minutes, or until potatoes are tender. Add remaining ingredients, except the parsley, and bring to a boil. Lower heat and simmer for 5 minutes. Purée 1/2 the soup, a few cups at a time, in a blender and return to pot. Stir well. Garnish each bowl with a little parsley.

Nutritional Facts:

Serves: 16
Total Calories: 281
Calories from Fat: 92

This Corn Chowder recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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