Recipe by Bonnie Young
I cut this recipe out of the Milwaukee Journal Sentenal many years ago so I don't remember who originally submitted it. I love this tasty, comfort food chowder. It's great on a cold winter day. Or when the corn is fresh off the cob. You can also add cooked ham or chicken if you would like a meaty chowder.
Top Review by Gerry
I agree this is a great tasting comfort food chowder! We love this creamy delicious chowder which is a meal in itself. Suspect this one will be seeing to as many makings as your Can Can Potato Corn Chowder which has seen to many repeats at our house - and makes for recipe requests whenever it is served. Great soups Bonnie and both added to my family favourites cookbook!
- 1 quart water
- 7 chicken bouillon cubes
- 1⁄2 teaspoon white pepper
- 1⁄2 cup onion (chopped)
- 1 cup sliced fresh mushrooms (or sliced canned mushrooms)
- 2 cups frozen corn (or fresh corn in season)
- 1 cup diced potato
- 1 cup diced carrot
- 1⁄2 cup butter
- 1⁄2 cup flour
- 2 cups milk or 2 cups light cream
- cooked bacon bits (to garnish)
Directions See How It's Made
- Place the water, bouillon cubes, pepper, onion, mushrooms, corn, potatoes and carrots in a large kettle. Bring to a simmer over medium heat: allow to simmer 15 minutes. Drain off the broth and reserve: set the vegetables aside.
- Melt butter in the kettle. When bubbling add the flour, stirring with a whisk until flour is incorporated. Add the reserved broth slowly, stirring constantly until the mixture is smooth.
- Slowly add the milk or light cream stirring well. Add the reserved vegetables and heat to serving temperature. Add hot water if necessary to thin to desired consistency.
- Serve hot garnished with bacon bits if desired.