Corn Chowder

Ingredients

• 1 quart raw corn
• 1 pine potatoes
• a small piece of salt pork
• 1 onion
• 1 large tablespoonful butter
• 1 pint sliced tomatoes
• 1 pint milk

Method

1. 1

   Scrape the corn from the cob, boil the cobs 20 minutes in water enough to cover them, then skim them out.

2. 2

   Fry the onion in the salt pork and strain into corn water, add the vegetables, simmer till potatoes are tender, then add butter and milk and season.

3. 3

   Serve very hot with crackers.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 74. The excerpt below is the record exactly as published.

Corn Chowder. Sliced Cold Roast Beef. Sliced Cucum- bers, Bread and Butter. Raspberry Float. Supper— Pot-pourri Salad. Bread and Butter, Baked Apples with Cream. Tea. Corn Chowder.— i quart raw com, i pine potatoes, a small piece of salt pork, i onion, i large tablespoonful butter, i pint sliced tomatoes, i pint milk, season to taste. Scrape the corn from the cob, boil the cobs 20 minutes in water enough to cover them, thea skim them out. Fry the onion

Cook this with the app: pantry check, scaling, and the assistant.