Corn Chowder

Ingredients

• one dozen ears of sweet corn
• enough water to cover
• one-half dozen potatoes
• an onion
• one tablespoonful of butter
• one pint of milk
• seasoning with salt and pepper
• seasoning with salt and pepper

Method

1. 1

   Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skimming off the corn as it floats on the top.

2. 2

   Pare six potatoes, cut into slices, then mash and put into water to scald.

3. 3

   Fry an onion in a piece of butter and put into a saucepan with the corn water.

4. 4

   Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender.

5. 5

   Put in one tablespoonful of butter and one pint of milk and boil up again.

6. 6

   Serve hot with salt wafers.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.

CORN CHOWDER. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skim- ming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk

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