Corn Chowder

(allrecipes.com)
Ingredients:

• 2 (14.5 ounce) cans chicken broth
• 2 (15 ounce) cans whole kernel corn
• 1 large white onion, diced
• 3 cups diced potatoes
• 2 (12 fluid ounce) cans evaporated milk
• 1/3 cup butter
• salt and pepper to taste

DIRECTIONS

1. In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
2. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.

History: Meat was often a luxury for many people during the Great Depression. If they didn't live on a farm and raised their own lifestock or couldn't hunt or fish for their meat, they cooked meatless meals that were starchy and filling. Corn chowder certainly fills the bill, and it's made with chicken stock, so it has a hint of a chicken taste.