Lima Bean Chowder

With soup season on the horizon, we are featuring this recipe published in the Watford Guide Advocate on September 28, 1951.

Sharing the page spread with this delightful chowder recipe is a snapshot of area happenings 50 years prior. The newspaper’s “Reflections In Memory’s Mirror” column highlighted the following turn-of-the-century events included in the September 27, 1901 edition of the Watford Guide Advocate:

Charles F. Kenward left for Chicago to continue his studies at the Chicago Dental College.
Mrs. James Hamilton died at Pt. Huron, aged 78 years. Funeral was held from the residence of her son, D. Hamilton, Watford.
A pretty wedding took place at the home of Mrs. J. Eccles, Ontario St., when her eldest daughter, Miss Mamie, was joined in marriage to Dr. Allan J. Cameron, a rising young physician of Hermann, Nebraska.
Mrs. A. Cook, Miss Rene Dunlop, Dr. Kenward, C.F. Kenward, Fred Rogers, John Farrell and Elmer Brown took the Pan American excursion on Friday. While in Buffalo they saw the late President McKinley’s funeral, and the body lying in state in the city hall. Over 80,000 people viewed the remains.
G.T.R agent Carson and staff moved into their handsome new quarters in the new G.T.R on Wednesday. Dr. Eccles, of London, was the first passenger to arrive. Dr. Cameron and bride were the first bridal party to leave from the new station.
Basil Harvey, B.A., M.B., of Watford has been appointed to and accepted the position of Assistant Demonstrator of Anatomy in the Chicago University, at a handsome salary. Dr. Harvey filled a similar position at University of Toronto for some time.

Lima Bean Chowder

Whole Meal in a Soup Bowl – Serves 6.

1 cup dried lima beans
2 raw potatoes cubed
2 cups corn, canned or fresh
3 medium onions chopped fine
1 clove garlic chopped fine
1 bunch celery chopped fine
1 cup rice
4 tablespoons cooking fat
3 quarts water
½ teaspoon dried thyme or few springs fresh herbs
2 tablespoons plain or herb vinegar
salt and pepper to taste
chili powder (optional)

Wash dried beans in cold water and pick over. Soak overnight in cold water deep enough to cover. Use the soaking water, plus additional water to make three quarts, and boil beans for one hour. Melt the fat in a large iron pan. Stir in rice and brown lightly. Brown onions and garlic. Stir in raw potato cubes, celery and corn and coat in fat. Add thyme. Cover and cook over simmering heat until beans and potatoes are tender. When ready to serve add vinegar and season to taste. Serve with cabbage and apple salad, and hot crusty bread.

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