Corn Chowder

Ingredients

• 1 quart potatoes
• 1% cupfuls corn
• 1 quart boiling water
• 1 cupful milk
• ^ pound salt pork
• % teaspoonful pepper
• 1 medium-sized onion
• 10 crackers

Method

1. 1

   Pare and slice the potatoes and parboil them in water.

2. 2

   Try the fat from the pork.

3. 3

   Chop the onion into bits and brown in the fat.

4. 4

   Add the fat to the boiling water, stir in the potatoes and corn and cook until the vegetables are tender.

5. 5

   Add either cream or milk and season to taste.

6. 6

   Reheat and pour over the crackers.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 85. The excerpt below is the record exactly as published.

% teaspoonful pepper Select medium-sized onions, slice and cook gently with the bacon until the onions are a very light brown. Then add the cold water and boil until the onions are so tender that they may be mashed with a spoon. Add the salt, pepper, flour and milk, dissolving the flour in a small portion of the milk. Boil 3 min- utes and serve. Celery Soup 2 cupfuls milk 2 cupfuls diced celery 1 tablespoonful flour 2 cupfuls water 1 large slice of onion 1 teaspoonful salt Boil the celery in the water 40 minutes, heat the milk to which the onion has been added and stir in the flour and butter which 178 THE FARM COOK AND EULE BOOK have been blended together. Add the celery and the salt. Strain and serve. Brown Beef Stock 5 pounds shin of beef V2 cupful carrots 3 quarts cold water % cupful turnips 6 cloves V2 cupful onions % bay leaf % cupful celery 2 sprigs parsley 1 cupful tomatoes Wipe the beef with a damp cloth and cut the lean portion in 1-inch pieces. Brown half of the meat in a hot frying pan in a little bntter, and put the other half with the bone and fat in the soup kettle with the cold water. Let stand 1 hour. Then place on the cool part of the range^ add the browned meat and heat gradually to the boiling point. Cover and cook 6 hours. Keep below the boiling point during the cooking. Add the vegetables cut in small pieces^ cook II/2 hours and strain. Before serving add salt to taste. Tomato Soup 2 cupfuls beef stock 2 tablespoonfuls flour 2 cupfuls stewed tomatoes % teaspoonful celery salt 1 green pepper 1 teaspoonful salt 2 tablespoonfuls butter % teaspoonful pepper Add the strained tomatoes to the seasoned stock and then stir in the thinly sliced pepper. Simmer 20 minutes. Add the butter and flour mixed together and stir in the seasonings. Cook until the mixture thickens, stirring constantly. Chicken Soup 2 quarts chicken broth 1 sprig parsley 1 slice carrot 6 egg yolks 1 slice onion 1 teaspoonful salt 1 stalk celery ^A teaspoonful pepper 1 cupful hot cream Cook the chicken broth with the vegetables 15 minutes. Strain over the slightly beaten egg yolks and stir over hot water until the mixture thickens. Add the other ingredients just be- fore serving. SOUPS, CHOWDERS AND DUMPLINGS 179 Com Chowder 1 quart potatoes 1% cupfuls corn 1 quart boiling water 1 cupful milk ^ pound salt pork % teaspoonful pepper 1 medium-sized onion salt 10 crackers

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