A vegetable mixture such as the one suggested in the accompanying recipe is in reality not a chowder, for this form of SOUP requires sea food for its basis. However, when it is impossible to procure the sea food, potato chowder does nicely as a change from the usual SOUP. This chowder differs in no material way from SOUP stock in this form.
(Sufficient to Serve Four)
- 1-1/2 c. sliced POTATOES
- 1 small onion, sliced
- 1 c. water
- 1-1/2 c. milk
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
Cook the POTATOES and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the POTATOES through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)