Corn Chowder

Ingredients

• one can of corn
• an onion, sliced, the size of an egg
• one pint of water
• two rounding tablespoons of butter
• one-half teaspoon salt
• a quart of hot milk
• a scant tablespoon of sugar
• a cup of cream or rich milk

Method

1. 1

   Cook corn with sliced onion, parsley, and water for twenty minutes.

2. 2

   Press through a sieve.

3. 3

   Melt butter, add flour, salt, and pepper to make a paste.

4. 4

   Gradually add hot milk until thick.

5. 5

   Mix in corn pulp and juice, heat thoroughly without boiling.

6. 6

   Add cream or milk and salt to taste before serving.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.

one can of corn, add an onion, sliced, the size of an egg, large sprig of parsley and one pint of water. Let cook twenty minutes, taking care it does not scorch. Then press through a sieve, extracting all the pulp possible. Melt two rounding tablespoons of butter, add an equal amount of sifted flour, one-half teaspoon salt, and a good dash of pepper. Cook to a smooth paste. Then add gradually a quart of hot milk. When thick and smooth, add the corn pulp and juice and a scant tablespoon of sugar. Let it heat thoroughly, but not boil. When ready to serve, add a cup of cream or rich milk

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