Depression Era Corn Chowder Recipe -
Depression Era Corn Chowder Recipe
  • READY IN 1 hr

Depression Era Corn Chowder

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2007

Since so many people said it was watery, I used one can of chicken broth and one can of cream of chicken soup instead of two cans of chicken broth. That worked fine.

Most Helpful Critical Review
Oct 21, 2003

We did not like this very well. I love corn chowder but not this. It tasted like evaporated milk. I fixed it by adding a package of cheese sauce and some velveta to it and making it cheesy corn chowder and then we could eat it. The stuff I just make up myself is much better.

Jan 29, 2007

Really delicious basic recipe. I used a bag of frozen corn and added chicken, carrots, mushrooms and some minced garlic. I also used skimmed milk and then added powdered coffee creamer to make it richer. I also added some instant potato flakes to thicken it up. Absolutely delicious!

Dec 09, 2004

I loved this soup and so did everybody I gave it to. I would definitely make it again. I figured from the start that it would be a bit bland for my taste so I added--- 2 cloves of garlic 1 can of creamed corn, in addition to the 2 cans in the recipe 1 Tbsp of dried Rosemary .3 Tsp of cayenne pepper .5 Tsp of dried Oregano .5 Tsp of dried Basil 2 shallots .5 onion rather than the whole thing 4 cups of diced potatoes- rather than three Used vegetable broth rather than chicken broth, to keep it vegetarian I only used one can of milk. It seemed milky enough with that. I think two would have been too much for my taste. I just followed the recipe and dumped everything into a big pan (diced the onion, shallots, and garlic). Then at the end (once the potatoes were soft) I turned off the flame and added the butter and one can of milk.

Nov 18, 2008

My Nana made this soup for me countless times while I was growing up. I never took the time to get the recipe from her. Now that she's been gone two years and the cold weather is starting up, I found myself longing for some comfort food. I sauted the onion with a clove of garlic before adding the stock and potatoes and also added a few chicken boulion cubes. When I tasted the soup, I nearly cried because it was so, so close to what my Nana made years ago.

Mar 02, 2007

i really like this recipe. i'm just a teen and it was my first time making anything like this. i have to say i did an excellent job (not to be cocky). but i added 1 and a 1/2 cups of chopped carrots just because the were in the frigde and because i like them. it still tasted great!!

Aug 09, 2008

I was looking for a base recipe and found this. I ended up making quite a few changes. I sauteed a clove of garlic with the onion, added a few dashes of garlic and onion powder and two branches of fresh rosemary to the pot when it was simmering and used half and half instead of evaporated milk because that is what I had. I drained the corn and didn't feel like the soup was too runny.

Dec 12, 2006

This was great. I have made it a few times for 2 different groups and they all loved it. This is a keeper. Only thing I did was add cream style corn in addition to the regular corn.


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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