Cahn Chowda

Sometimes a chilled fall night calls for a big steaming bowl of Corn Chowder for dinner. Also, the amount of corn one has in the freezer might also dictate this choice.

Because I’m a food nerd I needed to research the history of chowder. Take a look at what  What’s Cooking American has to say about it if you’re a food nerd too.

There are many versions of chowder, but naturally I’m akin to the milk based New England style of the dish. A good hearty, creamy, buttery spoonful of warm steamy goodness.

With just a few ingredients that many of us will have on hand already it’s an easy dish to put together. Serve it with warm popovers, fresh from the oven for a warm fall meal.

Today I’m sharing a basic corn chowder recipe.


3 cups fresh, frozen or canned corn, drained.

1 small-medium onion diced

2 large potatoes, cut to small bite sized

5 cups milk or cream, either works or use a combination of both

1 stick of butter (1/2 cup), seperated

salt, pepper to taste

To Do

  1. In a large soup pot boil potatoes to fork tender.
  2. In seperate frying pan add 1 tbsp butter and onion. Fry them until onions are transluscent.
  3. When potatoes are fork tender, drain and place back into soup pot.
  4. Add onions and remaining ingredients.
  5. Simmer on stove until all ingredients are warmed through.
  6. Serve with popovers and strawberry jam on the side.


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