Aunt Nellie’s Corn Chowder
You know a recipe has to be good when generations have made it!
24 January 2018
24 January 2018
Aunt Nellie’s Corn Chowder Soup recipe was posted on Facebook by my Aunt Lynn. I love seeing old recipes from generations back.
I had to call my Mom to remind me how Aunt Nellie was related to me. My Mom said she remembers this recipe and it was well known that Aunt Nellie made the best corn chowder soup.
The story is Aunt Nellie was my Great Grandfather’s sister. That is a few generations!
My Aunt Lynn got the recipe from a very old church cook book and she may post more recipes from it. When she posts more recipes I will make them and pass them on to everyone.
This made me remember one of my most cherished books.
This recipe book must a been pretty good since it was originally published in 1923 and reprinted seventeen times . So I thought!!
It turns out that this book was published by Ryerson Press for many more years and until Nellie Pattison’s death in 1953. It was taken over by graduates of Home Economics , University of Toronto and published right up to 1969.
I bought this Recipe book in the Cobalt Book store years ago. What captured my attention was how it gave directions on how to pluck a chicken properly. ( I kid you not!) I image that most of these recipes are the basis for recipes we still use today. Much like our Aunt Nellie’s Corn Chowder Soup recipe.
If you want to read more about the history of this book there is a good right up in the Ryseron Archives. It is quite interesting and terms like Home Economics brings back memories.
Back to Aunt Nellie’s Corn Chowder!
There are very few ingredients and it was super fast to make.
I diced up the yellow onions first and then placed in a pot with boiling water to cover. ( I used the micro wave to boil 1 1/2 cups of water)
As the onions came to a boil and softened; I peeled and diced a super big potatoe.
Then I added the diced potatoe to the pot and cooked until tender.
Once tender I added the can of creamed corn and filled the can with milk and poured it in. ( We use 1% milk so it seemed too watery. The next time I will either use whole milk or add some flour to thicken it.) I image that Aunt Nellie used whole milk?
Add a nice piece of butter. Aunt Nellie’s recipe said a piece the size of a walnut. Salt and Pepper to taste.
Serve with crackers. I think Saltine Crackers are a nice addition as it reminds me of years gone by.
Just before serving I added some crumbled baked prosciutto for colour. ( this reminds me of 2017)
Yields 4 SERVINGS
Aunt Nellie also suggested:Delicious as a main luncheon dish if served with an egg sandwich.
10 minPrep Time
10 minCook Time
20 minTotal Time
Do you have any family recipes that have been handed down from generation to generation? Please share!