AuthorRetroRuth
From Detroit Times Cookbook, 1935
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
CategoryCorn, Main Dish, Potato, Seafood, Soup and Stew, Stews and Soups, Tomato, VegetableCooking MethodStovetop
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
I don’t understand why it is called CLAM chowder?
I love this website and have found some fun recipes to try but was wondering the same thing. Where are the clams?