Corn Chowder

Ingredients

• 1 quart raw sweet corn.
• 1 pint sliced potatoes.
• A 2-inch cube fat salt pork.
• 1 onion.
• 1 teaspoonful salt.
• 1 saltspoonful white pepper.
• 1 large tablespoonful butter.
• 1 pint sliced tomatoes.
• 1 pint milk.
• 6 crisped crackers.

Method

1. 1

   Scrape raw corn from the cob and boil the cobs in water for twenty minutes.

2. 2

   Remove cobs, pare, soak, and scald potatoes.

3. 3

   Fry onion in salt pork fat, strain fat into kettle with corn water.

4. 4

   Add potatoes, corn, salt, and pepper.

5. 5

   Simmer until tender, then add butter and milk.

6. 6

   Serve hot with crisped crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

1 large tablespoonful butter. A 2-inch cube of fat salt pork. 1 quart milk. 1 or 2 onions. 6 butter crackers. 1 teaspoonful salt. Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish. Clams in the shells are better, as 3^ou then have more clam hquor. Wash with a small brush, and put them The Boston Cook Book, 157 in a large kettle with half a cupful of water, or just enough to keep the under ones from burning ; set them over the fire. When the clams at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shell ; remove the thin skin ; then with scissors cut off all the black end, cut the leather straps " into small pieces, leaving the soft part whole. Let the clam liquor settle, and pour it off carefull}'. Use half water and half clam liquor. Fry the pork and onion the same as in fish chowder ; add the potatoes, which have been soaked and scalded, and boihng water to cover. When the potatoes are soft, add the clam liquor, the seasoning, and the clams ; when warmed through, add the hot milk and turn into the tureen. Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them. Scrape the raw corn from the cob. Boil the cobs twent}^ minutes in water enough to cover them ; then skim them out. Pare, soak, and scald the potatoes. Fry the onion in the salt pork fat, and strain the fat into the kettle with the corn water. Add the potatoes, corn, salt, and pepper. Simmer fifteen minutes, or till the potatoes and corn are tender. Add the butter and milk, and serve very hot with crisped crackers. Corn Chowder. 1 quart raw sweet corn. 1 pint sliced potatoes. A 2-inch cube fat salt pork. 1 onion. 1 teaspoonf ul salt. 1 saltspoonf ul white pepper. 1 large tablespoonf ul butter. 1 pint sliced tomatoes. 1 pint milk. 6 crisped crackers.

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