Vegetable chowder: A retro soup recipe from 1950

Vegetable chowder recipe from 1950

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This simple recipe for vegetable chowder — a thick milk-based veggie soup with onion, potatoes, green beans, carrots and bell pepper — comes directly from the 1950s.

Vegetable Chowder recipe

A tempting Lenten dish

4 tablespoons butter
1 cup sliced onion
1 green bell pepper, diced
2 teaspoons salt
1/4 teaspoon pepper
1-1/2 cups green beans, cut in 1-inch pieces
1-1/2 cups diced carrots
1 cup diced potatoes
3 cups water
1 can (14-1/2 oz) evaporated milk

Melt butter, add onion, green pepper and seasonings. Saute until lightly browned. Add vegetables and water. Cook until vegetables are tender (about 15 minutes). Add evaporated milk. Heat and serve.

Makes 6 servings

* Cost costs only 8 cents a serving (based on prices in A&P Super Markets at time of going to press)

No food authority can recommend any better evaporated milk for any milk need

Vegetable chowder A retro soup recipe from 1950

ALSO TRY: Cheesy hot dog soup – vintage recipe from 1955

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