When the temperatures drop and the crisp fall and winter air settles in, it’s soup season in my kitchen. Grandma Bea’s Washington Chowder is a beloved family favorite that has provided warmth and comfort through the long, cold winters of Michigan’s Upper Peninsula for years. Adopted across generations, this recipe has found its way to the tables of our extended family, no matter where we call home. It’s the perfect bowl of warmth for chilly days when you crave something hearty and filling.
Grandma Bea’s Washington Chowder
⏲️Prep Time
10 minutes
⌛Cook Time
30 minutes
🍴Serving
2
🍽️Meal Type
Soup
Ingredients
- 1 cup diced potatoes
- 1 small onion
- 2 cups water
- 3/4 cup corn
- 3/4 cup stewed tomatoes
- 2 tsp. salt
- 1/2 cup heavy cream
Directions
Dice onion and cook in water with potatoes until tender. Add corn, tomatoes, and salt. Simmer. Before serving add cream.
Recipe Variations
I typically make substitutions and use different seasoning variations to taste.
- Tomatoes | While part of Grandma Bea’s recipe, we leave out the tomatoes.
- Cream | Country Crock Plant Cream or Silk Heavy Whipping Cream
- Seasonings | Additional seasonings I have used to vary the flavor: Ground Black Pepper, Bay Leaves, Lawry’s Season Salt, and/or Adobo.
- Meat Alternatives | Occasionally, I’ll add some plant-based meat alternatives such as Loma Linda Diced Chik or Loma Linda FriChik.
Amy's Assessment 