Recipe: Corn Chowder

The addition of corn to potato chowder adds variety of flavor and makes a delicious mixture of vegetables. This dish is rather high in food value, especially if the SOUP is served over crackers. A small amount of tomato, although not mentioned in the recipe, may be added to this combination to improve the flavor.

CORN CHOWDER
(Sufficient to Serve Six)

  •  1 c. sliced POTATOES
  •  1 small onion, sliced
  •  1 c. water
  •  1 c. canned corn
  •  1-1/2 c. milk
  •  2 Tb. butter
  •  1 tsp. salt
  •  1/8 tsp. pepper

Cook the POTATOES and onions in the water until they are soft. Add the corn, milk, butter, salt, and pepper, and cook together for a few minutes. Serve over crackers.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)