Old-fashioned corn chowder is made from a blend of fresh corn, potatoes, onion, butter and milk. Like many other chowder recipes, it is traditionally served with crackers.
Old-fashioned Corn Chowder Recipe
This recipe for old-fashioned corn chowder is very easy to make and produces around eight large servings of chowder.
Prep time: 30 min'
Cook time: 90 min.
Ready in: 2 hours
- 6 to 8 ears of fresh corn
- 5 to 6 medium potatoes
- 1 medium onion
- 4 tablespoons butter
- 5 cups milk
- Ground black pepper
- Prepare the vegetables
- Cook the corn and potatoes
- Slice the corn
- Add the butter, milk and seasonings
- Prepare the crackers
Shuck the ears of corn and peel the potatoes. Slice the potatoes and onions.
Add the corn to a kettle or large pot with a small amount of water. Let the corn steam for 12 minutes. Take the corn out and put the potatoes and onion in the pot. Cook the two ingredients until they are slightly soft.
Use a sharp knife to slice the corn kernels from the cobs. Add the kernels to the pot with the potatoes and onion.
Add the butter and the milk to the pot and bring the mixture to a boil. Turn down the heat and let the pot simmer for 5 minutes. Season with salt and black pepper to taste. Turn down the heat so that the burner is just warm. Let the soup sit for up to 60 minutes to let the flavors blend.
To prepare the crackers, soak them in milk for 20 minutes. To serve, mix the crackers with the chowder.
When fresh corn is out of season or otherwise unavailable, substitute the fresh corn for two cans of creamed corn.