Corn Chowder

Ingredients

• two medium sized onions
• eight potatoes
• one can of corn
• one quart of rich milk
• two tablespoons butter
• one of flour
• pepper
• salt

Method

1. 1

   Fry the onions in butter for five minutes.

2. 2

   Add sliced potatoes, cover with water, and cook slowly for half an hour.

3. 3

   Then add corn and cook for another half hour.

4. 4

   Season with pepper, salt, and milk, bring to a boil, and add butter rubbed smooth with flour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.

CORN CHOWDER. Mrs. J. W. Sipher. Fry two medium sized onions in butter five minutes. Add eight potatoes sliced thin. Cover with water and cook slowly one-half hour, then add corn from eiglit ears or one can of corn. Cook another half hour. Season with pepper and salt and one quart of rich milk and bring to a boil and add two tablespoons but- ter rubbed smooth with one of flour. CUCUMBER SOUP. Simmer in one pint of water four sliced cucumbers and two sliced onions until very soft, and then press through a sieve. To this add one pint of scalded milk, a thickening of one tablespoonful of butter and two of flour, a seasoning of salt and pepper and simmer slow- ly for ten minutes. CREOLE SOUP. Remove the seeds from a green pepper and chop it fine. Take three tablespoonfuls of chopped onion, and cook slowly in two tablespoonfuls of butter until the onion changes color. Add three tablespoonfuls of flour, and stir until nicely browned, then add gradually two cupfuls of strained tomato and four cupfuls of good rich white stock. Simmer for twenty minutes, season to taste, add two tablespoonfuls of grated horse- SOUPS 13 radish and one teaspoonful of lemon juice. Strain and serve at once. CREAM OF BARLEY SOUP. Miss Amy Rodgers. One-half pound pearl barley, three pints of veal stock. Simmer very gently one and one-half hours. Remove one-third to another kettle. Rub the rest through a sieve and add to it the whole barley and one-half pint of cream. Season with a little salt. Stir until very hot and serve. DUCHHES.S SOUP. Mrs. James French. Two slices each of carrot and onion cooked five minutes in one tablespoon of butter. Add one quart of white stock (either veal or chicken), one small blade of mace. Cook fifteen minutes. Melt two tablespoons butter

Cook this with the app: pantry check, scaling, and the assistant.