You are here: Home » Recipes » Adirondack Corn Chowder Adirondack Corn Chowder Recipe by Favorite Recipes Press Yield 6 cups This chowder hits the spot on a cold winter day. PrintEmail Ingredients 3 tablespoons chopped onion1/2 cup chopped celery2 tablespoons butter1 cup pared, diced potatoes2 cups water1/2 teaspoon salt1/2 teaspoon paprika1 -- bay leaf3 tablespoons flour2 cups milk1 -- (10-ounce) package frozen white corn in butter sauce -- chopped parsley for garnish Instructions In a large saucepan, saute onion and celery in butter until transparent. Add potatoes, water, and seasonings. Simmer until potatoes are tender, about 45 minutes. In a separate pan, combine flour and 1/2 cup of the milk to make a paste. Bring paste to a boil and add to the chowder. Reduce heat. Stir chowder until it thickens. Heat remaining 1 1/2 cups milk. Add corn and milk to chowder. Do not let chowder boil. Garnish with chopped parsley at serving time. Recipe reprinted with permission from The Junior League of Rochester’s Applehood & Motherpie (The Junior League of Rochester, Inc., 1981).