Corn Chowder Recipe
"Fresh corn gives wonderful appeal to this recipe I got from my sister,"
relates Muriel Lerdal of Humboldt, Iowa about the full-bodied soup she
shares. "It's also satisfying on a chilly fall or winter day, using
frozen or canned corn."
6-8 Servings
Prep: 15 min.
Cook: 20 min.
Ingredients
3/4 cup chopped onion
2 tablespoons butter
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
Salt and pepper to taste
1 tablespoon chopped fresh parsley
Directions
In a heavy saucepan, cook the onion in butter until tender. Add all
remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered,
for 20-30 minutes. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 210 calories, 9 g fat (5 g
saturated fat), 29 mg cholesterol, 656 mg sodium, 25 g carbohydrate, 2 g
fiber, 9 g protein.
Corn Chowder published in Taste of Home August/September 1994, p45
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