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Down East Corn Chowder

chef.tim.lee's picture
Ingredients
  Fresh corn/Two 16 ounce each cans whole kernel corn, drained 3 Cup (48 tbs), cut from cob
  Potatoes 2 Medium, peeled, finely chopped
  Onion 1 , finely chopped
  Salt 1 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth/Bouillon 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Ground mace 1 Teaspoon
Directions

Combine corn, potatoes, onion, salt, seasoned salt, pepper, and broth in slow-cooking pot.
Cover and cook on low 7 to 9 hours.
Pour into blender and puree until almost smooth.
Chill overnight, if desired, or return to pot.
Stir in milk and butter.
Cover and cook on high for 1 hour.
Pour into bowls; sprinkle with mace.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Corn
Preparation Time: 
20 Minutes
Servings: 
8

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