Green chile chowder

“We know people will buy the book for this recipe alone,” was noted on an entry for a green-chile chowder in Seasoned with Sun, the El Paso Junior League’s cookbook. Despite such high praise, this green chowder recipe—Maxon’s green chile chowder, to be exact—was not the reason why I had bought the book. Nope, I had purchased this cookbook to satisfy a burgeoning obsession with Junior League cookbooks, which began when I was home at Christmas.

My mom had put me on kitchen duty, but in between chopping onions and rolling out biscuits, I sat at her table and thumbed through her out-of-print copy of The Star of Texas Cookbook, put out by the Houston Junior League in the early 1980’s. After I finished that book, I moved on to her copy of a Colorado Junior League cookbook and one from Savannah as well. “I’ve never seen you read so much,” said Mom. And while that was probably her polite way of insisting I finish making dinner, I wasn’t deterred in my community-cookbook enthusiasm.



When I returned to New York, a trip to a Bonnie Slotnick’s magical used bookstore in the Village rewarded me with a copy of Fiesta, produced by the Junior League of Corpus Christi. Flavors, the Junior League cookbook of San Antonio came next. I was running out of money, so I had to temporarily pass on cookbooks from Dallas, Wichita Falls and Abilene, but a friend told me about Seasoned with Sun, the Junior League cookbook from El Paso, and so I ignored my impending poverty and groaning bookshelves and made the purchase.
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