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Corn and Potato Chowder
- 1 ¾ cup Borden's Evaporated Milk diluted with
- 2 ¼ cups water
- 1 can corn
- 2 cups sliced raw potatoes
- 2 tablespoons butter
- ¼ teaspoon pepper
- 3 teaspoons salt
- 2 tablespoons flour dissolved in 2 tablespoons water
Cook the sliced onion in the butter until it is yellowed, add the potato and a pint of boiling water and cook for ten minutes; then add the corn, cook till the potatoes are soft, add the diluted milk and seasonings,
bring to boiling point and thicken. If desired a shredded green pepper may be added to the onion during the preliminary cooking. |
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