Corn Chowder

I was introduced to this chowder as a missionary in Virginia. It’s hearty, tasty and quick to make. The corn gives it a slightly sweet flavor that the kids love! –Mellyn

  • 2 2/3    cups dehydrated diced potatoes or 4 cups fresh potatoes, peeled & cubed
  • ½         cup dehydrated carrots or 1 cup fresh carrots, diced
  • 1          Tbs onion powder or 1 small onion, cooked until soft
  • 1          11.5-ounce can cream of mushroom soup
  • 1          15-ounce can creamed corn
  • 2          cups milk


  1. Cover the potatoes with boiling water and let stand for 15 minutes. Cover carrots with cold water and let stand 15 minutes. Drain. (These are now similar to raw vegetables.) If you’re using fresh, just skip this step.
  2.  Cover with water and boil until softened. Drain and return to pan.
  3.  Sprinkle with onion powder. Add remaining ingredients.
  4.  Heat through, but don’t boil.
  5.  Salt and pepper to taste.
  6.  Serve with crumbled bacon and cheese on top, if desired.























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