Storm Provisions Corn Chowder
"This is an old time pantry recipe that harks back to the days when people had ice boxes; and most of their stored food did not require refrigeration. I like to collect recipes like this (along with the provisions) as storm provisions; actually in Los Angeles it called earthquake provisions. Just to be ready for when the big one hits, it's a good idea to keep canned potatoes and dried onions on hand.
Meanwhile, it's a very tasty, quick and easy recipe to make when you're just in a hurry. And good for camping trips. I found this recipe in a facsimile of a 1920's cookbook published by Piggly Wiggley Market, I bought it at Columbia, an historic site in gold rush country in California."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 large potato, peeled and finely chopped
- 1 medium onion, finely chopped
- 3 cups water
- 1 (15 ounce) can corn kernels, drained
- 1 (15 ounce) can creamed corn
- 1 (12 ounce) can evaporated milk
- salt and pepper
directions
- Place first 6 ingredients in a 3 quart sauce pan, and heat almost to a boil.
- Reduce heat to a simmer and cook uncovered until the potatoes are cooked through, about 15 minutes.
- Season to taste with salt and pepper, and serve.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
