Since 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist. These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. Tar Heel Kitchen posts will unearth a few of these timeless recipes each month. For the next few blogs, we are uncovering a few savory soups. On the menu this week is a quickie corn chowder from the April 1, 1973 issue.
“All of us eagerly await summertime and season for fresh corn stewed on the cob,” said York Kiker, former NCDA home economist. “Corn products are basic for good eating any time of year. Many quick and easy dishes start with canned corn or grits.”
Even though we are still a few months a way from buying corn straight from the back of the pick up truck at the farmers market, we can enjoy it canned or frozen. And, if you’re lucky enough to can your own, that corn from last season’s crop could be enjoyed in a soup tonight.
Below is a recipe for quickie corn chowder.
We made this recipe in the NCDA&CS test kitchen and it is delicious, especially if you think cheese can be it’s own food group. However, if you are not a cheese lover, you might want to cut back to one cup. Several N.C. products can be used including milk, cheese and parsley. A suggestion was to add more corn, perhaps a jar or can of regular corn, to the soup.
Quickie Corn Chowder
• 1 can (10 ½ ounces) condensed cream of potato soup
• 1 can (16 to 17 ounces) cream-styled corn
• 2 cups milk
• 2 cups (8 ounces) shredded cheddar cheese
• chopped parsley
In heavy 2-quart saucepan, heat together potato soup, corn and milk; simmer until thoroughly hot, stirring occasionally to keep from sticking. Remove from heat and stir in cheese. Do not boil. Garnish with parsley and paprika. Yields 6 cups.
Our next Tar Heel Kitchen will feature a easy way to make corn fritters.