Corn Chowder

Ingredients

• 2 cups cooked corn cut from 3 cups water
• 1 can of corn
• 1 tablespoon butter
• 1 cup salt pork cubes
• 1 cup potatoes cut in cubes
• 1/2 cup cracker crumbs
• 1/2 onion sliced
• Salt, Pepper

Method

1. 1

   Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow.

2. 2

   Pare and cut potatoes in one-half inch cubes, parboil five minutes.

3. 3

   Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft.

4. 4

   Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly.

5. 5

   Combine mixtures; add crumbs and seasonings.

6. 6

   Serve for dinner in cups or in small 'nappies.'

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 12. The excerpt below is the record exactly as published.

Corn Chowder Crisp Soda Crackers Ox Joints en Casserole Boiled Rice Parsnips Sauted in Butter Cheese and Pimento Salad Ambrosia Anise Wafers Coffee 4 V CORN CHOWDER 2 cups cooked corn cut from 3 cups water. cob, or 2 cups scalded milk. 1 can of corn. 1 tablespoon butter. 1 cup salt pork cubes. 1 tablespoon flour. 1 cup potatoes cut in cubes. ^ cup cracker crumbs. }/2 onion sliced. Salt, Pepper

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