When I was growing up, there were always those few dinner dishes that mom made that everyone requested and remembers her for making them. Among the few are her sheppards pie, goulash and of course her corn chowdah you may call it potato soup. Yes I know chowdah is suppose to be spelled with an ER not with an AH. But when you are from New England everything has an AH ! Moms Corn Chowdah is one of my very favorite easy meals recipes. I am a big fan of anything that takes just one pot to cook, has huge flavors and simple every day ingredients. Just last week mom and I were both craving a big bowl of corn chowdah. Since the weather has changed and we usually spend our Sunday afternoons around the TV watching football, this was a perfect fall meal for the whole family.
5 pounds russet potatoes (peeled and cubed)
1 medium onion, chopped
2 cans regular corn
1 small can evaporated milk
1/2 gallon whole milk (you can also use a whole milk substitute)
salt & pepper to taste
Add potatoes and onions to a large stock pot. cover with salted water and boil until the potatoes are fork tender. Drain 3/4 of the water out from the potatoes. Leaving about 1/4 remaining in the pot with the potatoes and onions. Reduce heat to low and add the rest of the ingredients. Let the soup cook on low for 30 – 40 minutes to combine all the flavors. Add a tablespoon or 2 of butter at the very end.
Serve with Ritz crackers or Saltine Crackers (personal preference)
Cooking the onions with the potatoes adds another depth of flavor to the soup. If you are not a fan of onions, you can omit them. But I don’t recommend it. My favorite part about this easy meals recipe other than it is a fabulous one pot dish, is that I generally have all of the ingredients in my pantry and fridge to whip this up when ever I have a craving for moms corn chowdah.
Do you have a family recipe that makes you remember or think of one special person each time you have it?