Many of the chowders are almost a “full meal” in themselves. I can
think of no luncheon more delightful than a nut chowder with finger
croutons, beaten biscuit or whole wheat wafers, with fruit or other not
too rich, dessert.
Raw nut butter may be used in all these chowders in place of butter or
oil, giving a meaty flavor.
A smaller proportion of liquid may be used when desired. The vegetable
strainings left from a consommé, rubbed through the colander, make an
excellent foundation for chowders.
=★ Seashore Chowder--Corn=
1 pt. to 1 qt. milk
1 pt. water
1 pt. corn grated or chopped
2-3 tablespns. oil or melted butter
5 small onions sliced
1 qt. potato in small pieces (not slices)
Heat oil (without browning) in kettle, add onions, simmer 10 m., then
add the water, boiling, with salt and potatoes. Cook until potatoes
are just tender, not soft; add the milk, hot, and then the corn. Heat
to boiling and serve with crackers. When fresh grated corn is used,
of course it should be cooked in a double boiler for 10-15 m. before
adding to chowder.
The chowder may be thickened a trifle if the larger quantity of milk is
used, but the smaller is the usual quantity. Sometimes only one-half as
much potato as of corn is used.
Dried corn chopped after soaking makes an unusually fine chowder.
Water and cream are better than milk.
A little browned flour is thought by some to be an improvement.
Fine chopped trumese gives the chowder a little more of the seashore
effect.
=Corn and Carrot Chowder--Unusually Fine=
1-1½ tablespn. oil or melted butter
1 medium onion, sliced
1 cup carrot in small, thin pieces
1 pt. water
¾-1 cup corn
2½-3 cups rich milk
salt
Heat onion and carrot in oil, add water, cook tender, add hot milk, and
corn with salt. Heat.
½-¾ cup of tomato may be added for variety.
=★ Nut Chowder=
2-3 tablespns. raw nut butter
1 medium onion, sliced fine
½ cup carrot in small pieces (fancy shapes if convenient)
½ cup finely-sliced celery
1 cup stewed tomato
1 cup nutmese, shredded or in dice
½-1 cup trumese, shredded or in dice
2 hard boiled eggs, shredded parsley,
chopped or picked into small pieces
½-1 cup cream
water
salt
Rub nut butter smooth with water, add the tomato and more water; cook ½
hour. Cook together carrots and onion and add without draining to nut
butter stock. Cook celery till perfectly tender and add with the water
in which it was cooked; add salt, nutmese and trumese, eggs, parsley
and cream, with more water if required. Let stand a few minutes and
serve.
One cup of oyster plant with the water in which it was cooked is a
great improvement. ½ cup of turnip in dice, cooked by itself and
drained, and a few pieces of cooked red beet, in fancy shapes, may be
added just as the chowder goes to the table.
=Potato and Onion or Celery Chowder=
2 tablespns. raw nut butter
1 pt. potato in small pieces
1 pt. water
2 or 3 onions, sliced
Rub nut butter smooth with water, heat to boiling, add salt and onions,
cook 10 m., add potatoes and cook until tender. Finish with water and
cream, or water alone. 1 cup finely-sliced celery may be cooked with
the potato instead of the onion, and chopped parsley added at the last.
Nut butter may be omitted and cream used.
=★ Tomato Cream Chowder=
2-3 tablespns. oil or butter
2 large onions, sliced
1 pt. stewed tomato
1 pt. thin cream sauce
Salt
Simmer onion, carefully, in oil until tender, add tomato, heat and
add cream sauce with necessary salt. Onion may be cooked in a small
quantity of salted water and oil omitted.
Add stewed celery for Celery and Tomato Chowder.
=★ Oyster Plant Chowder=
1½ tablespn. oil or butter
1 large onion, sliced
1 pt. potato, in small pieces
1 pt. oyster plant, partly cooked
1½ pt. water (including that in which the oyster plant was cooked)
1½ pt. rich milk or thin cream
salt, crackers
Simmer onion in oil, add water, potato and oyster plant, with salt;
cook; add hot milk and more salt if necessary. Pour over split or whole
crackers in tureen.
=★ Another=
Leave out potato and use more oyster plant and onion.
=String Bean and Celery Chowder=
1 part cooked celery and 2 parts string beans with rich milk, thickened
a trifle. Salt.
=Celery, Onion and Corn Chowder=
Equal parts celery and corn. Cook onion and celery in butter (or salted
water only), add water, then milk and cream, corn and parsley. Heat.
Serve.
=Rice and Vegetable Chowder (of things on hand)=
split peas soup
string beans
celery in tomato
tomato and okra soup
hard boiled eggs
boiled rice
Slice hard boiled eggs, mix all ingredients, heat and serve.
=★ Royal Vegetable Chowder=
a few mashed green or yellow split peas
carrot
onion
canned peas
canned asparagus tips
tomato
parsley
milk, a little
cream, a little
A little canned okra when convenient.