DEPRESSION ERA CORN CHOWDER
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!
Provided by MAINEGUY1979
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
Nutrition Facts : Calories 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, Sodium 470.4 mg, Sugar 13.9 g
DEPRESSION ERA CORN CHOWDER
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!
Provided by MAINEGUY1979
Categories Corn Chowder
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- 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.
- Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
Nutrition Facts : Calories 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, Sodium 470.4 mg, Sugar 13.9 g
CORN CHOWDER:
My husband and I took a trip to Tennessee where we had some of the best food. One of the soups we had was Corn Chowder, it was soooo good that I had to come home and try to make my own. Here is my version -- hope you like it.
Provided by KimmieOH
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon in pan, crumble and set aside.
- Add onions and celery to bacon grease, sauté until lightly browned.
- Transfer onion/celery mixture to a large soup pan.
- Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
- Cook for 30 45 minutes or until potatoes are tender.
- Mix together flour and a little water to form a paste.
- Add flour paste to soup add milk.
- You may want to add more flour paste, depending on how thick you like your chowder.
- Simmer for 30 minutes or until you are ready to eat.
- Add salt and pepper to taste.
- Prior to serving I like to add shredded cheese and sprinkle bacon on top.
Nutrition Facts : Calories 613.1, Fat 26.1, SaturatedFat 8.7, Cholesterol 37.1, Sodium 1300.7, Carbohydrate 79.6, Fiber 8.9, Sugar 7.3, Protein 19.9
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- Potato Pancakes. Potatoes stored well and were inexpensive, making them a staple. These potato pancakes use leftover mashed potatoes, helping families avoid waste.
- Fried Cornmeal Mush. Known for its versatility, you can enjoy items made with cornmeal for any meal. Fried cornmeal mush was common on the breakfast table during the depression.
- Rice Pudding. Here’s a great recipe to use up leftover rice. Ingredients: ¼ to ½ bowlful of cooked rice, warm. Milk to taste. A small dab of butter. A bit of sugar or honey to taste.
- Ham Hocks & Beans. You can let a pot of this simmer most of the day for a delicious, inexpensive meal. The beans don’t need presoaked when prepared this way.
- Chipped Beef over Toast. Also known as s**t on a shingle, this meal is filling and simple. If you don’t have dried beef, substitute ground venison, hamburger, or any other available meat.
- Creamed Peas over Mashed Potatoes. Here’s a filling meatless meal using potato water instead of milk in the gravy. This water has many uses and is nutritious.
- Simple Fish Chowder. During the depression, many people fished regularly. The fish they caught varied based on their location, but they ate them all. Here’s a simple chowder you can use your fish in.
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- Garbage Soup. Garbage soup helped reduce waste during the Great Depression. Each batch was different, depending on what you ate during the week. It’s a great strategy to help you get the most out of your food.
- Foraged Salad. Take time to learn what wilds around you are edible, and where you can find some without pesticides. Foraging gives you nutritious food for free.
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