Detroit Times Creamy Corn Chowder 1935
Recipe: #40961
June 13, 2023
Categories: Celery, Corn, One-Pot Meal, Frozen Vegetables, Canned Tomatoes, more
"Can measurements were different back then. And veggies were 2 cups, but I got close, I think, just use the whole can of milk rinsing it out. They called this clam chowder but had no clams in it lol! I think they added baking soda to break down tomatoes, just add a jar of pimentos. A good Lent dish."
Original is 8 servings
Ingredients
- Broth
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- Soup
Nutritional
- Serving Size: 1 (300.6 g)
- Calories 199.2
- Total Fat - 8.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 23.4 mg
- Sodium - 1107.1 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 2.6 g
- Sugars - 3 g
- Protein - 15.9 g
- Calcium - 209.6 mg
- Iron - 1.8 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the broth ingredients together for 30 minutes.
Step 2
Mix the flour and butter together and add bit by bit stirring as you do to soup until smooth.
Step 3
Add the rest of ingredients and season to taste. They used more salt than we do now.
Step 4
Add cheese when you take off the heat.
Step 5
It just said cheese so you can pick the one you like.
Tips
No special items needed.
0 Reviews
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