Friday, January 19, 2018

Classic Corn Chowder with Potatoes (1952)

  • 4 medium potatoes, cubed
  • 2 medium onions, chopped
  • 1 cup thinly sliced celery
  • 1/2 pimento chopped
  • 1/2 small green pepper, chopped
  • 1 quart milk
  • 3 tbspns butter
  • 1 can (no.2) cream-style corn
  • Salt and pepper
Cook potatoes, onions, and celery together in small amount of boiling, salt water until potatoes are tender. There should be no more than 1 cup water left on the vegetables. Add green pepper and pimento.

Scald milk with butter in top of large double boiler, or in large saucepan placed in pan of hot water. Add cooked vegetables and their liquid, corn, and seasonings to taste. Reheat.

Serve hot in bowls. Sprinkle with paprika. Makes 6 to 8 servings.

(Origin - "The Book of Good Neighbor Recipes" by Maxine Erickson, Homemaker, and Joan M. Rock, Home Economist,1952.)

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