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!

Step: 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.

Step: 2

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

Per Serving: 331 calories; protein 10.4g; carbohydrates 41.5g; fat 15.8g; cholesterol 47.5mg; sodium 470.4mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.