Public House Corn Chowder


I have made this recipe for years; so long I don’t remember what older cookbook I got it from.  However, this is one of our favorite winter soups.    It isn’t highly seasoned, you can add a bay leaf, garlic, or seasonings of your choice, but the original recipe is just like this…and the simple good flavors come through.                

                       Public House Corn Chowder
  4             Ounces  Ham -- julienned
  6             Ounces  Potato -- diced
  1 1/2      Stalks  Celery -- sliced diagonally
     1/2      Medium  Onion -- thinly sliced
     1/2      Cup  Water
  1             Cup  Whole Kernel Corn, Frozen -- thawed
  15           Ounces Creamed Corn -- canned
  1             Cup  Half and Half -- or evaporated milk
Cook potatoes (I don't  peel mine), celery, onion and ham in water; covered, 20 minutes.  Add corn and half and half, simmer 5-10 minutes longer.
4 Servings    Yield:  "approximately 5 Cups"

Per Serving: 300 Calories; 11g Fat (30.4% calories from fat); 11g Protein; 45g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 781mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

2 comments:

  1. This might be a duplicate message, in which case you can delete it:

    I might try this soup to go with these sandwiches: http://thepioneerwoman.com/cooking/crispy-grilled-cheese/

    ReplyDelete
    Replies
    1. Maybe the gruyere version? I may have some in the freezer! Sounds like a great menu - this is seriously good soup!

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