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Corn and Potato Chowder

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Corn, Whole Kernel, Canned by the US Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  1. In a large pot over medium heat, place potatoes, celery, and onion with water to cover.
  2. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
  3. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne, and salt over low heat.
  4. Simmer 20 minutes.

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