Corn chowder from The New Laurel's Kitchen / Laurel's Kitchen Recipes: A Handbook for Vegetarian Cookery & Nutrition (page 161) by Laurel Robertson and Carol Flinders and Brian Ruppenthal

  • celery
  • corn on the cob
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute the book's "Cream sauce," p242, for milk.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Better-butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Cream sauce," p242, for milk.

  • sayeater on January 12, 2024

    Doubled recipe and left out the parsley to appease my son. A very thin chowder, I prefer a thicker consistency. Needed quite a bit of extra salt/pepper. Not the best corn chowder I've ever made, but I usually just wing it instead of using a recipe.

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