Corn Chowder

Ingredients

• 1 can corn
• 4 cups potatoes cut in half-inch cubes
• Yz cup half-inch cubes salt pork
• I sliced onion
• 4 cups hot milk
• 3 tablespoons butter
• 3 pilot crackers, large
• i teaspoon salt
• teaspoon pepper

Method

1. 1

   Cook the salt pork and onion in a frying pan slowly for 10 min.

2. 2

   Put the potatoes in enough boiling water to cover and boil for 5 min.

3. 3

   Pour the contents of the frying pan into a kettle and add the potatoes and 2 cups boiling water.

4. 4

   Cook until potatoes are soft, then add corn and milk and heat to boiling point.

5. 5

   Add salt, pepper, butter, and broken crackers.

6. 6

   Serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 25. The excerpt below is the record exactly as published.

Corn Chowder. 1 can corn 4 cups potatoes cut in half-inch cubes Yz cup half-inch cubes salt pork 76 THE GALLEY GUIDE Corn Chowder — continued I sliced onion 4 cups hot milk 3 tablespoons butter 3 pilot crackers, large i teaspoon salt teaspoon pepper

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