Return to Content

Sunny Acres Corn Chowder

by
Sunny Acres Corn Chowder
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8.

A rich, buttery, and properly unthickened chowder, mildly flavored with a touch of thyme and marjoram.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 4 medium potatoes, cubed
  • 4 medium onions, sliced
  • 6 tablespoons butter
  • 4 cups milk
  • 1/2 cup light cream
  • 2 large cans creamed corn
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon parsley, or more to taste
  • 1/8 teaspoon thyme
  • 1/8 teaspoon marjoram

Instructions:

Cook cubed potatoes in water to cover for 15 minutes. Meanwhile, fry onions in 2 tablespoons butter. Warm the milk and cream in a large kettle and add drained potatoes (reserving 1/2 cup of the liquid to rinse out the corn cans and add to soup). Stir in onions, corn, remaining 4 tablespoons butter, salt, pepper, and herbs. Heat mixture to piping hot, but don't boil. For better flavor, set aside to cool and then reheat.
Updated Thursday, November 8th, 2007
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111