Return to Content

Sunny Acres Corn Chowder

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

Yield: Serves 6-8.

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

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

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

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.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111