Corn Chowder

Ingredients

• lqt. of raw sweet Indian Corn
• so that when cut into slices they will fill a pint measure
• a piece of salted pork of about 2in. cube
• 1 teaspoonful of salt
• 1 saltspoonful of pepper
• 1 table-spoonful of butter
• 1 pint of milk
• 1 pint of tomatoes

Method

1. 1

   Scrape corn from the cob and boil for twenty minutes.

2. 2

   Skim out the corn.

3. 3

   Soak and scald the potatoes.

4. 4

   Fry onion with salted pork, strain fat into corn-water.

5. 5

   Add potatoes, corn, salt, and pepper, simmer for a quarter of an hour.

6. 6

   Add butter, milk, and tomatoes, and boil again.

7. 7

   Serve very hot with crisped crackers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 137. The excerpt below is the record exactly as published.

Corn Chowder. — Scrape lqt. of raw sweet Indian Corn from the cob, put it into a saucepan with enough water to cover, and boil for twenty minutes. Skim out the corn as it floats on the top. Pare some potatoes, so that when cut into slices they will fill a pint measure, soak, and put them into hot water to scald. Fry an onion together with a piece of salted pork of about 2in. cube, and strain the fat into the saucepan with the corn-water. Put in the potatoes, corn, 1 teaspoonful of salt, and 1 saltspoonful of pepper, place the pan on the fire, and let the liquor simmer for a-quarter-of-an-hour or until the corn and potatoes are tender ; put in 1 table-spoonful of butter, 1 pint of milk, and 1 pint of tomatoes

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