"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Chowder Recipe

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This recipe for Vegetable Chowder, by , is from The Southwick Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Scheide
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Large Potatoes
2 Medium Onions
2 Medium Tomatoes
6 Ears Corn
Salt and Pepper
1/3 Cup Butter
2 or 3 Cups Half and Half

Directions:
Directions:
Chop potatoes and onions rather fine. Add water to almost cover and cook about 20 minutes or till very tender -- be careful not to scorch. Add peeled and cut-up tomatoes, salt and pepper to taste.

Simmer until tomatoes are done or about 10 minutes. Cut corn from cob, simmer another 10 minutes. Add butter and milk but do not boil.

Serve with crackers or toasted cheese sandwiches.

In winter use canned corn cream style and canned tomatoes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe originated with Shirley Mould and is a Southwick Family favorite. This chowder is made and served annually at the Family Picnic for those who do not prefer Clam Chowder.

 

 

 

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