Lunch
Corn chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
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- Cut the kernels from a dozen ears of green corn.
- Peel and mince two onions and fry them brown in three tablespoonfuls of butter in a deep saucepan.
- Now put in the corn, four broken pilot biscuits and half a dozen parboiled and sliced potatoes.
- Season with pepper, salt and a tablespoonful of minced parsley, and cover with a quart of boiling water.
- Let all cook gently for three-quarters of an hour, then stir in slowly a cupful of boiling milk, thickened with a tablespoonful of flour rubbed into one of butter.
Historical transcription
Source method
- 1
Cut the kernels from a dozen ears of green corn. Peel and mince two onions and fry them brown in three tablespoonfuls of butter in a deep saucepan. Now put in the corn, four broken pilot biscuits and half a dozen parboiled and sliced potatoes. Season with pepper, salt and a tablespoonful of minced parsley, and cover with a quart of boiling water. Let all cook gently for three-quarters of an hour, then stir in slowly a cupful of boiling milk, thickened with a tablespoonful of flour rubbed into one of butter. Turn at once into a heated tureen. A delightful summer soup.
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