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.
A smaller proportion of liquid may be used when desired. The vegetable strainings left from a consomme, rubbed through the colander, make an excellent foundation for chowders.
Slice hard boiled eggs, mix all ingredients, heat and serve.
A little canned okra when convenient.
1 - 1 1/2 tablespn. oil or melted butter 3/4 - 1 cup corn
1 medium onion, sliced 2 1/2 - 3 cups rich milk
1 cup carrot in small, thin pieces salt
1 pt. water
Heat onion and carrot in oil, add water, cook tender, add hot milk, and corn with salt. Heat.
1/2 - 3/4 cup of tomato may be added for variety.
2 tablespns. raw nut butter 1 pt. water
1 pt. potato in small pieces 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.
2-3 tablespns. oil or butter 1 pt. stewed tomato
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.