AuthorRetroRuth
Rating

From Detroit Times Cookbook, 1935

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 2 cups canned corn
 2 cups canned tomatoes
 2 cups diced celery
 1 qt water
 ¼ cup chopped pimiento
 1 cup evaporated milk
 3 tbsp butter
 2 tsp salt
 3 tbsp flour
 ¼ cup grated cheese
 soda

1

Combine corn, tomatoes, celery, water, and cook for 30 minutes. Add all other ingredients in order given. Allow the chowder to come to a boil.
Yield: Serves 8

Ingredients

 2 cups canned corn
 2 cups canned tomatoes
 2 cups diced celery
 1 qt water
 ¼ cup chopped pimiento
 1 cup evaporated milk
 3 tbsp butter
 2 tsp salt
 3 tbsp flour
 ¼ cup grated cheese
 soda

Directions

1

Combine corn, tomatoes, celery, water, and cook for 30 minutes. Add all other ingredients in order given. Allow the chowder to come to a boil.
Yield: Serves 8

Cream Clam Chowder

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