Crockpot recipes
Down East Corn Chowder
3 cups fresh corn kernels (or 2 cans whole kernel corn, 16 oz ea, drained or 2 lbs frozen corn)
2 medium potatoes -- peeled, chopped fine
1 onion -- chopped fine
1 teaspoon salt
1/2 teaspoon seasoned salt
1/8 teaspoon freshly-ground black pepper
2 cups chicken broth or bouillon
2 cups milk
1/4 cups butter or margarine
ground mace

Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in slow-cooking pot. Cover and cook on LOW 7 to 9 hours. Pour into blender and puree until almost smooth. Chill overnight, if desired, or return to pot. Stir in milk and butter. Cover and cook on HIGH for 1 hour. Pour into bowls; sprinkle with mace.

This recipe yields 6 servings.

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