Soups:

Corn Chowder

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This recipe comes from the 1943 edition of "The Victory" cookbook.

Ingredients

3 slices of bacon
1 medium onion, sliced
4 medium raw potatoes, sliced
2 cups water
6 large soda crackers
2 cups milk
2 cups cooked corn, fresh or canned
1 teaspoon salt
1/4 teaspoon pepper

Instructions

Cut up bacon and brown in large 2-quart sauce pan. Add onion. Cook until tender and light brown. Add potatoes and water. Cook until potatoes are tender. Soak crackers in milk. Add corn, salt and pepper, and soaked soda crackers to potato mixture. Heat to boiling. but do not boil. Serves 4.

Phyllis Butterfield
Geneseo