Evening Republican, Volume 20, Number 206, Rensselaer, Jasper County, 28 August 1916 — Corn Chowder." [ARTICLE]

Corn Chowder."

One can corn, four large potatoes, two onions, one-half pound bacon or ham, one tablespoonful butter, three tablespoonfuls flour, one pint milk, six crackers, one egg yolk, one-half pint boiling water. Cut potatoes into‘dice and put in frying pan until nicely browned. Put in kettle and simmer 20 minutes. Add milk and stir into boiling chowder. Add crackers and beaten egg*and serve piping hot.