When my grandma was growing up during the Great Depression, she utilized this recipe. It remains a delectable, gratifying type of comfort meal even after 70 years. Along with saltine crackers, serve right away. after spending the night in the refrigerator, it tastes even better. They used to “refrigerate” it on the back porch over night in the time of my grandma!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 2 (15 ounce) cans whole kernel corn
- 1 large white onion, diced
- 3 cups diced potatoes
- 2 (12 fluid ounce) cans evaporated milk
- ⅓ cup butter
- salt and pepper to taste
Instructions
- In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
- Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 470 mg |
| Sugars | 14 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this recipe
To thicken it up I used 1can cream corn & 1 can whole corn. I also drained the juice from the whole corn into the pan & only added water just to cover potatoes. I also only add enough canned milk to keep a thick consistency.
Yum!
I loved this recipe! So simple & pretty quick to make. I served it in bread bowls and the family loved it! I will definitely make this again
This is just a good, old fashioned recipe that you can enjoy for what it is, or use it as a base for your own “tweeks” . For those of us that grew up in the era of canned milk that’s what so many had in their pantry. The taste is part of the “comfort foods” to some of us. Once more, please rate it just as it is, not what YOU make it into.
Very easy to make. I made it vegetarian so I used vegetable broth in place of chicken broth. I added diced celery and red sweet pepper for crunch. To give it a bit of flair, I added a small can of diced hatch green chiles and a few dashes of ground cumin. Delicious.
I really like this recipe, that being said I have only made it using milk or half and half and not evaporated milk. I’ve also added cream corn and regular canned or frozen corn. This is a great, easy recipe!
This was a good, basic recipe. I like more flavor in my chowder so I added seasoned salt, garlic, thyme and sugar and used heavy cream instead of half and half. It had a nice medium texture, not too watery nor too thick. This will be one of my faves.
I made this recipe using a 32-oz package of chicken broth added additional corn (3 cans), plus several stalks of celery and leftover cooked chicken. The recipe yielded a large dutch oven of yummy yummy soup! I did not find it watery at all (perhaps due to the chicken as well as the fact that I drained the canned corn) and in fact I may reduce the amount of corn next time because the leftover soup could use a little more broth. Will definitely make this again in the colder months to come!
So yummy!!! This was my first chowder I have ever made.
Easiest and best corn chowder recipe I’ve ever tried….By far!
Very good basic recipe. I did tweak it a bit as it wasn’t very flavorful by itself. I cut the recipe in half as well and it made plenty. Since people seemed worried about the thickness I started with whisking butter and flour to start a thick base then added everything else. I also added garlic powder, dried onion, and a little chili powder.
This is my go to chowder when I’m having a tight week with the grocery budget. I usually add some shredded Monterey Jack cheese and thicken it up with instant potato flakes. My kids love it and I even made it for Christmas Eve dinner last year with cornbread on the side. So good!
I really enjoy this recipe because it is so basic and simple. I do us whole milk instead of evaporated milk because that is what I have. Also I add carrots and chicken. This would not be complete without cheddar cheese for a topping. I have cooked it in the crock pot and an electric pressure cooker with good results. It is a little more runny than I would like, but delicious.
Very bland. Needs more seasoning. I added chicken, thyme, garlic, seasoned salt, and onion to mine, which made it much more tasty.
Loved this corn chowder! It really is even better the next day. Have made this many times, and will keep this in my fav file. Thanks Maineguy1979 for this great recipe! Only change I made was to double it!!
This was a little thin but tasty. I cut up and fried some bacon in the pot first, then I added the onion and some celery. After the house started smelling yummy, I started the soup recipe mostly as written. I like to top our corn chowder with some paprika when serving.
Total comfort food! Delicious…
Exactly how a simple and comforting corn chowder should be!
I served this at my gourmet grilled cheese party and it went over very well. We added a bit of garlic powder. 4 stars just because it’s a bit thin for a cream soup and it does need a little extra seasoning. 🙂
LOVE!LOVE!LOVE!!! My additions were- about 2 TBS/each chopped green, orange, and red bell pepper,1TSP minced hot red pepper, 2 cloves chopped garlic, and about 2 TBS. minced celery leaves, plus about 1/2 c chopped steamed carrots leftover from the night before. Garnished with Hormel REAL bacon pieces, and chopped fresh scallion. Thank You SO MUCH for the recipe, it’s a keeper!