Recipe By MAINEGUY1979
Published Feb 1st
Depression Era Corn Chowder
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 331.4

This is the recipe my grandmother used when she was growing up during the great depression. 70 years later, it’s still a delicious, satisfying form of comfort food. Serve immediately with saltine crackers. Tastes even better after sitting in the refrigerator over night. In my grandmother’s day, they would have ‘refrigerated’ it on the back porch overnight!

Recipe Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans whole kernel corn
  • 1 large white onion, diced
  • 3 cups diced potatoes
  • 2 (12 fluid ounce) cans evaporated milk
  • ⅓ cup butter
  • salt and pepper to taste

Cooking Directions

  1. 1 In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
  2. 2 Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

Nutrition Facts

  • Calories 331.4
  • Carbohydrate 41.5 g
  • Cholesterol 47.5 mg
  • Fat 15.8 g
  • Fiber 3.3 g
  • Protein 10.4 g
  • Saturated Fat 9.4 g
  • Sodium 470.4 mg
  • Sugar 13.9 g


  1. My Nana made this soup for me countless times while I was growing up. I never took the time to get the recipe from her. Now that she's been gone two years and the cold weather is starting up I found myself longing for some comfort food. I sauted the onion with a clove of - Read more ...
  2. I was looking for a base recipe and found this. I ended up making quite a few changes. I sauteed a clove of garlic with the onion added a few dashes of garlic and onion powder and two branches of fresh rosemary to the pot when it was simmering and used half and half instead - Read more ...
  3. Since so many people said it was watery I used one can of chicken broth and one can of cream of chicken soup instead of two cans of chicken broth. That worked fine.
  4. i really like this recipe. i'm just a teen and it was my first time making anything like this. i have to say i did an excellent job (not to be cocky). but i added 1 and a 1/2 cups of chopped carrots just because the were in the frigde and because i like them. - Read more ...
  5. Really delicious basic recipe. I used a bag of frozen corn and added chicken carrots mushrooms and some minced garlic. I also used skimmed milk and then added powdered coffee creamer to make it richer. I also added some instant potato flakes to thicken it up. Absolutely delicious!
  6. This was great. I have made it a few times for 2 different groups and they all loved it. This is a keeper. Only thing I did was add cream style corn in addition to the regular corn.
  7. I loved this soup and so did everybody I gave it to. I would definitely make it again. I figured from the start that it would be a bit bland for my taste so I added--- 2 cloves of garlic 1 can of creamed corn, in addition to the 2 cans in the recipe 1 - Read more ...
  8. We did not like this very well. I love corn chowder but not this. It tasted like evaporated milk. I fixed it by adding a package of cheese sauce and some velveta to it and making it cheesy corn chowder and then we could eat it. The stuff I just make up myself is much - Read more ...
  9. Quick easy delicious! This is just like the old-fashioned corn chowder I grew up with. The ingredients are dirt cheap and it makes a pretty big batch. I love it.