Monday, June 10, 2013

Schaeffer Chowder

In anticipation of tomorrow's book club discussion of Edith Schaeffer's The Hidden Art of Homemaking, I submit my rendition of one recipe mentioned in the chapter.

2 med  onions chopped; 1 stalk celery, chopped; 7 med all-purpose potatoes, peeled and diced

6 cups chicken stock and 3 cups warm milk

Saute onions/celery in 2 Tbs butter and 2 Tbs oil.  Add diced potatoes.  Cover with 6 cups chicken stock and bring to a boil.  Turn down heat and simmer for 15-20 minutes or until potatoes are tender. 

Meanwhile, warm 3 cups milk in the microwave.  (I used 2 cups skim and 1 cup heavy cream because that's what was available in the 'fridge.)  Very slowly add the warm milk to the cooked potatoes.  It's better to allow the potatoes to cool because it's very easy to curdle the milk, if it's added too quickly to a hot mixture.

Add 16 oz cooked corn.  I used a bag of frozen because that's what was available.  Then I added 12 oz creamed corn ~ again because that's what I was trying to use up from the freezer.  I had cooked both of those items in the microwave, so they were added warm to the warmer mixture.  

This concoction is resting for the day (29 March 2010).

This evening I'll come home from work, cook a couple of slices of bacon in the microwave, crumble them up and use them as a garnish for this easy dinner.



  1. I make something very similar called American Chowder. I like cooking the onions in butter first also and making a little roux to thicken up the soup. I had bacon and sometimes diced ham and use tiny white corn kernels. I also add cream after it has cooked. Very quick meal too.

  2. That looks great! Thanks for giving us a recipe from her book.

  3. Yum!
    I make something similar that I call, um, well, Corn Chowder - how artful and creative is that?
    Your chowder looks and sounds delicious, though. Maybe I'll rename mine, after being influenced by both Mrs. Schaeffer AND Dana :)

  4. You are making me hungry here...and it's only 9:41 am!