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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me. Ingredients:
1 large onion, chopped |
1/2 cup butter |
2-1/2 cups water |
2 cans (14-3/4 ounces each) cream-style corn |
4 medium potatoes, peeled and cut into 1/2-inch cubes |
2 cups milk |
1-1/2 teaspoons salt |
3/4 teaspoon pepper |
minced fresh parsley |
Directions:
1. In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley. Yield: 8 servings (about 2 quarts).
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