Detroit Times Creamy Corn Chowder 1935
Created by dienia b on June 13, 2023
- Servings: 8
- Prep Time: 9m
- Cook Time: 60m
- Recipe #40961
Ingredients
- Broth
- 4 cups water
- 15 ounces corn, undrained (1 can)
- 1/2 cup frozen corn
- 28 ounces tomatoes, diced, undrained (1 can)
- 2 cups celery, diced
- 1/16 teaspoon baking soda
- Soup
- 1/4 cup pimentos, diced
- 1 cup evaporated milk
- 2 teaspoons salt, to taste
- 1/2 teaspoon pepper
- 3 tablespoons flour
- 3 tablespoons butter
- 4 ounces cheddar cheese, grated
How to Make
-
Step 1: Cook the broth ingredients together for 30 minutes.
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Step 2: Mix the flour and butter together and add bit by bit stirring as you do to soup until smooth.
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Step 3: Add the rest of ingredients and season to taste. They used more salt than we do now.
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Step 4: Add cheese when you take off the heat.
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Step 5: It just said cheese so you can pick the one you like.
Nutritional Facts
- 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