GREEN CORN CHOWDER (NEW ENGLAND STYLE)
- Corn pulp, fresh cut from the cob, 2½ cups.
- Diced protose, 1 cup.
- Vegetable stock, 1 cup.
- Parsley, chopped, 1 tablespoonful.
- Bread crumbs.
- Minced onion, medium size, 1.
- Sliced potatoes, 2 cups.
- Oil, 2 tablespoonfuls.
- Salt.
Brown the onion in the oil, and add the protose and vegetable stock. When thoroughly heated, add corn pulp, mix all together, heat up well, and salt. Put the sliced potatoes in cold water, drain, and put into a pan of flour; shake the pan so as to cover the potatoes with flour. Put half of the potatoes in a layer in the bottom of a baking-pan, cover with half the corn and protose mixture, sprinkle with bread crumbs and part of the parsley. In the same manner add the remainder of the potatoes and mixture. Moisten with stock and bake until the potatoes are done.