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Sunny Acres Corn Chowder

Yankee Plus Dec 2015


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

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  • 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


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

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