Americandinner

Corn Chowder

Name: Corn Chowder
Yield: 4 servings
Cuisine: American
Ingredients: Cut the kernels from a dozen ears of green com; Peel and mince two onions; three Jiablespoonfuls of butter; four broken pilot biscuits; a half dozen parboiled and sliced potatoes; cover with a quart of boiling water; stir in slowly a cupful of boiling milk; thickened with a tabiespoon-ful of flour

From The Rural cook book, 1907

Serves 4

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 86. The excerpt below is the record exactly as published.

Corn Chowder. — Cut the kernels from a dozen ears of green com. Peel and mince two onions and fry them brown in threle Jiablespoonfuls of butter in a deep saucepan. Now put in the corn, four broken pilot biscuits, add a half dozen parboiled and sliced potatoes. Season with pepper, salt and a tabiespoonful of minced parsley, and cover with a quart of boiling water. Let all cook gently for three-quarters of an hour, tlien stir in slowly a cupful of boiling milk, thickened with a tabiespoon- ful of flour

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