Chowder

Ingredients

• one tablespoonful minced parsley
• one quart water
• three tablespoonfuls of the butter
• the pilot biscuit broken in small pieces
• the potatoes par-boiled and sliced
• lespoonful flour
• salt and pepper to taste

Method

1. 1

   Cut the kernels from the ears of corn.

2. 2

   Peel and mince the onions and fry in a deep saucepan in butter.

3. 3

   Add the corn, pilot biscuit, potatoes, and seasoning.

4. 4

   Cover with boiling water and cook gently for three-quarters of an hour.

5. 5

   Heat the milk to boiling and thicken with butter and flour rubbed together and added gradually.

6. 6

   Add to chowder and serve in a hot tureen.

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 11. The excerpt below is the record exactly as published.

salt and pepper to taste ; one tablespoonful minced parsley ; one quart water. Cut the kernels from the ears of corn. Peel and mince the onions and fry in a deep saucepan in three tablespoonfuls of the butter, add the corn, the pilot biscuit broken in small pieces ; the potatoes par- boiled and sliced, and the seasoning. . Cover with a quart of boiling water and cook gently for three- quarters of an hour. Heat the milk to boiling and thicken with butter and flour rubbed together and added gradually. Add to chowder and turn at once into a hot tureen. Q Cream oF Corn Soup Six or seven ears of sweet corn, choosing ears that are a little old for table purposes ; one pint water ; one pint milk or cream ; one teaspoonful salt ; half salt- spoonful white pepper ; one teaspoonful sugar ; one tablespoonful flour

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