In Today’s Vintage Recipe Recap – Peanut Corn Chowder
This is a great recipe if you are on a budget! An old wartime favorite this one will really give you your money’s worth. I made this last week because I love vintage recipe taste testing AND I was very pleasantly surprised, it tastes exactly like a regular corn chowder! The peanut butter is not overpowering at all. I would highly recommend trying this, especially if you’re on a tight budget, make a big batch for the week and pair it with another high protein snack like a hardboiled egg.
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History of Peanut Corn Chowder –
The history of peanuts starts in South America, journeying to Asia, then across the Atlantic Ocean, and back again to North America.
Peanut butter was first introduced at the St. Louis World’s Fair in 1904 and became a source of delicious protein during the first two world wars. Peanuts and peanut butter became an important part of the Armed Forces rations in World Wars I and II. It is rumored that the U.S. army popularized the PB & J sandwich during World War II.
Peanut soup became popular in American homes in the early twentieth century, as peanuts and peanut butter became available at grocery stores across the country.
In 1941, the National Peanut Council published a collection of peanut soup recipes from George Washington Carver. He is believed to have had the largest collection of peanut soup recipes during that time, including recipes for peanut bisque, peanut soups, a consommé, and purees.
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Peanut Corn Chowder
Equipment
- 1 saucepan
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 tbsp butter or margarine
- ½ cup finely chopped celery
- ¼ cup finely chopped onion
- ½ cup chunk-style peanut butter
- 13¾ oz chicken or veggie broth
- 10 oz frozen whole-kernel corn
- 1 cup light cream can sub coconut milk or oat milk
Instructions
- in hot butter in a medium saucepan, saute celery and onion until tender for about 5 minutes.
- remove from heat. add peanut butter, stirring until melted. gradually stir in chicken broth, then frozen corn.
- bring to a boil, stirring; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. remove from heat.
- stir in light cream; reheat gently but do NOT boil.
- makes about 4 servings.
Video
@bold.carly Vintage Recipe - Peanut Corn Chowder - have you tried this? #easysouprecipes #easysoup #chowder #vintagerecipes #peanutbutter #cornchowder
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