Lord Charley’s, a popular restaurant in Riverside, served prime rib, creamed spinach, au gratin potato, and corn chowder in an old English style Tudor building. Waiters wore full loose shirts with lace-up fronts and knee-length knickers as part of their Old English style outfits. 

One of my favorite dishes was the Corn Chowder. The primary ingredients of the rich creamy soup included corn, potatoes, and bacon. The restaurant graciously gave the recipe for the chowder away upon request. Lorelei, the keeper of the recipe, would bring out the bright yellow card and make this dish for our Christmas Eve dinner. The warm soup was served with a baguette of sourdough bread as we would watch holiday movies, wrap last-minute gifts, and enjoy each other’s company. 

Recipe from Lord Charley’s Restaurant – Serves 10

Ingredients

• ½ C Onions, chopped
• ½ C Celery, chopped
• ¼ C Green or red bell peppers, chopped
• 1/3 C Bacon, chopped
• 5 C Chicken stock 
• 1 t Salt
• ¼ t Pepper
• ½ t Dried thyme
• 1 lb Small red potatoes, peeled and diced
• 1 pkg Frozen corn (15 oz)
• 4 T Butter
• 4 T Flour
• 1 qt Half and half (or whole milk)

Directions

• Add bacon to a large pan over medium heat.  
• Cook until softened, then add in onions, celery and bell pepper.  Sauté until softened.
• Add the chicken stock and seasoning.  
• Then add the potatoes and corn.  Simmer for 30 minutes.
• In a separate pan melt butter, then add flour, making a roux.  
• Slowly add half and half, whisking until smooth.