The following recipe for corn chowder is simple, and comes from the Great Depression time period, when folks needed to make the most of what they had. These days, I know so many of us try to be good stewards of what we've been given, seeing how far our grocery budget can stretch, all while filling our family's tummies with good, wholesome food.
Pair this soup with some homemade bread, and a green salad, and you have a simple, budget-friendly meal. Yesterday we enjoyed this chowder with homemade cheesy beer bread and fruit/veggie smoothies.
Corn & Potato Chowder
- 2 (14.5 ounce) cans chicken broth
- 2 (15 ounce) cans whole kernel corn
- 1 large white onion, diced
- 4 to 6 potatoes, peeled and diced
- 2 (12 fluid ounce) cans evaporated milk
- 1/3 cup butter
- salt and pepper to taste
Note: I like to add finely diced celery and carrot to this, at the same time I'm adding the onion, corn & potatoes to the broth.