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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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4.32143
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 187 Calories from Fat 75

% Daily Value*

Total Fat 9 g13.2%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 20.8 mg6.9%

Sodium 527.9 mg22%

Total Carbohydrates 26 g8.5%

Dietary Fiber 3.1 g12.6%

Sugars 6.4 g

Protein 5 g10.7%

Vitamin A 7.2% Vitamin C 24%

Calcium 7.8% Iron 4.6%

*Based on a 2000 Calorie diet

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Down East Corn Chowder Recipe