Depression Era Corn Chowder recipe

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2 (14.5 ounce) cans chicken broth
2 (15 ounce) cans whole kernel corn
1 large white onion, diced
3 cups diced potatoes
2 (12 fluid ounce) cans evaporated milk
⅓ cup butter
salt and pepper to taste

Nutrition Info

331.4 calories
carbohydrate: 41.5 g
cholesterol: 47.5 mg
fat: 15.8 g
fiber: 3.3 g
protein: 10.4 g
saturatedFat: 9.4 g
servingSize: -
sodium: 470.4 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -


  1. In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.

  2. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Recipe Yield

8 servings

Recipe Note

This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it's still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother's day, they would have 'refrigerated' it on the back porch overnight!

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