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| CORN CHOWDER |
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- 4 tablespoons chopped onion
- 3 tablespoons butter
- 4 cups milk
- 3 cups boiled potatoes, cut
in ¼ inch slices
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- 2 cups stewed or canned corn
- 1 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Few grains cayenne
- 6 small pilot crackers
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Fry onion in butter until a delicate brown. Strain butter into
a saucepan. Add potatoes, corn, milk, salt, pepper, and cayenne.
Bring to the boiling point. Serve a cracker in each portion of
soup. Serves 6. |
Purchase soup
cookbooks
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