Corn Chowder

Ingredients

• one slice of bacon, or salt pork
• one slice of onion
• three cups of thinly sliced potatoes
• one can of corn
• one quart of milk
• two tablespoons of butter
• one half teaspoon of salt
• one eighth teaspoon of pepper
• half a dozen crackers

Method

1. 1

   Cook bacon until crisp, add onion and fry until brown.

2. 2

   Parboil potatoes for ten minutes, drain, and add to bacon and onion.

3. 3

   Add corn, milk, butter, salt, and pepper.

4. 4

   Cook for five minutes, add crackers, and serve.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 58. The excerpt below is the record exactly as published.

Corn Chowder. — Cook one slice of bacon, or salt pork, cut in small pieces, until crisp or brown. Add one slice of onion, cut in small pieces, and fry until brown. Parboil three cups of thinly sliced potatoes for ten minutes, drain, and add the potatoes to the bacon and onion. Add one can of corn, one quart of milk, two tablespoons of butter, one half teaspoon of salt, and one eighth teaspoon of pepper. Cook five minutes. Add half a dozen crackers

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