Adirondack Corn Chowder

  • Yield: 6 cups


3tablespoons chopped onion
1/2cup chopped celery
2tablespoons butter
1cup pared, diced potatoes
2cups water
1/2teaspoon salt
1/2teaspoon paprika
1-- bay leaf
3tablespoons flour
2cups milk
1-- (10-ounce) package frozen white corn in butter sauce
-- chopped parsley for garnish


  1. In a large saucepan, saute onion and celery in butter until transparent.
  2. Add potatoes, water, and seasonings.  Simmer until potatoes are tender, about 45 minutes.
  3. 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.
  4. Stir chowder until it thickens.
  5. Heat remaining 1 1/2 cups milk.  Add corn and milk to chowder.  Do not let chowder boil.
  6. 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).