A chowder that eats like a meal, tastes home-cooked


February 02, 2005|By Bill Daley | Bill Daley,CHICAGO TRIBUNE

The long, cold nights of winter are made for comforting soups like my mother's corn chowder.

She had clipped the recipe out of a woman's magazine some 40 years ago. The recipe epitomizes the convenience-driven attitude of the era: Nearly everything comes out of a can. Yet the chowder tastes home-cooked and makes a wonderfully affordable one-dish meal.

While this recipe calls for hot dogs, you can gussy up the chowder by using a commercially available gourmet sausage, either chicken, turkey or duck. Or, use lump crabmeat instead of the franks and substitute a splash of toasted sesame oil for the finishing pat of butter.


Heat the chowder carefully. You want it to simmer but not boil.

The chowder can be made ahead and reheated in a microwave.


Tossed salad

Corn chowder

Oyster crackers

Sliced pears and goat cheese

Belgian lager

Corn Chowder With Franks

Makes 6 servings

Preparation time: 10 minutes; cooking time: 25 minutes

1 large potato, peeled, finely chopped

1 medium onion, finely chopped

3 cups water

1 can (15 1/4 ounces) corn kernels, drained

1 can (14 3/4 ounces) creamed corn

1 can (12 ounces) unsweetened evaporated milk

4 hot dogs, thinly sliced

1 tablespoon butter

salt (optional)

Heat the potatoes, onions, water, corn kernels, creamed corn and evaporated milk almost to a boil in a large saucepan over medium-high heat. Reduce heat to a simmer. Cook, uncovered, until the potatoes are cooked through, about 15 minutes.

Add hot dogs; cook until heated through, about 5 minutes. Stir in butter; season with salt, if desired. Serve hot.

Per serving: 366 calories; 18 grams fat; 7 grams saturated fat; 33 milligrams cholesterol; 48 grams carbohydrate; 13 grams protein; 788 milligrams sodium; 5 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

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