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    You are in: Home / Recipes / Grandma's Corn Chowder Recipe
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    Grandma's Corn Chowder

    Grandma's Corn Chowder. Photo by Marie Nixon

    1/1 Photo of Grandma's Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Engelis's Note:

    passed down to me from my grandma NOTE - 3 cups frozen corn maybe substituted for fresh.

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    Serves: 8



    Units: US | Metric


    1. 1
      Saute onion and celery in butter in a large saucepan until tender.
    2. 2
      Stir in next 7 ingredients; cover and simmer 15 minutes.
    3. 3
      Add milk and half & half; cook stirring constantly, until thoroughly heated.

    Ratings & Reviews:

    • on February 12, 2011


      I made a half recipe. I added chopped carrot along with the celery and onion. That added a little color to the soup. I liked this soup after I added additional salt and pepper at the end of cooking it. It was pretty bland before that. I would suggest garnishing the soup with chopped fresh parsley before serving.

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    • on April 03, 2010


      This is a wonderful corn chowder...definitely a keeper for us. I used 1-1/2 cups chicken stock in place of the water and bouillon cubes, and because I found out after I got started that I didn't have enough potatoes, I used about a cup of mashed potatoes in their place. This worked wonderfully as it added to the flavor of the soup and thickened it up a bit too. I will definitely be making this chowder again. Made and reviewed for the Spring PAC 2010

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    Nutritional Facts for Grandma's Corn Chowder

    Serving Size: 1 (253 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 184.4
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 5.5 g
    Cholesterol 27.3 mg
    Sodium 375.8 mg
    Total Carbohydrate 22.1 g
    Dietary Fiber 2.6 g
    Sugars 3.0 g
    Protein 5.6 g

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