A hearty corn soup

This recipe comes from my mother-in-law and is a family favorite. It makes a good, hearty meal when served with fresh bread or rolls.


(Serves 2-4 people)


  1. Melt butter and sautae onions until soft and transparent.
  2. Add the ham, potatoes, water, salt and pepper (to taste) and cook, covered, until the potatoes are done (easily pierced with a fork).
  3. Add the corn and the milk and heat thoroughly. Do NOT boil.
  4. Serve with fresh bread.


If you don't have any ham, you can substitute 6 slices of bacon. Fry up the bacon and remove from the pan. Sautae the onions in the bacon fat and continue from there. Crumble the bacon and add with the milk and corn instead of with the potatoes. Bacon gives a slightly different flavor. Note that many stores offer canned ham in 6 3/4-oz cans, packaged like tuna fish.


Difficulty: easy.
Time: 10 minutes preparation, 30 minutes cooking.
Precision: Approximate measurement OK.


Anita Cochran 
Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 
{noao, ut-sally, ut-ngp}!utastro!anita 
Recipe last modified: 28 Mar 86

Original header

Path: decwrl!reid
From: anita@utastro (Anita Cochran)
Subject: RECIPE: Ruth Cochran's corn chowder
Message-ID: <6354@decwrl.DEC.COM>
Date: 13 Nov 86 06:46:05 GMT
Sender: reid@decwrl.DEC.COM
Organization: University of Texas, Astronomy Dept.
Lines: 55
Approved: reid@decwrl.UUCP

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