Recipe: Corn and Chicken Chowder (1950's)

CORN AND CHICKEN CHOWDER

2 tablespoons butter
1/2 cup finely chopped onion
1 cup finely diced potato
1 cup chicken broth
1 cup finely chopped, cooked chicken
1 (1 lb.) can whole kernel corn
2 teaspoons salt
Dash of pepper
3 cups milk
Dash of Worcestershire sauce
2 tablespoons minced fresh parsley

Melt butter in a heavy kettle or saucepan, add onion, and cook until yellow.

Add potato and chicken broth and cook, covered, until potato is almost cooked to pieces.

Add remaining ingredients and heat only to the boiling point. Add additional seasonings, if necessary.

SERVING SUGGESTIONS:

GARNISHES:
Any one of a variety of garnishes may be used to top each serving of soup. Among them are: buttered popped corn, toast cubes, chopped parsley, a spoonful of salted whipped cream, chopped chives, or finely slivered toasted almonds.

LUNCHEON:
Corn and chicken chowder, lettuce and tomato sandwich, apple sauce and oatmeal cookies, milk and tea.

Makes 6 servings
From: Recipelink.com
Source: Vintage recipe booklet: Make It Easy, Northern Dairy Co., 1950's