Corn Chowder

Ingredients

• 2 cups canned corn
• 1 sliced onion
• 4 cups potatoes, cut in 1/4-inch slices
• 4 cups scalded milk
• 8 common crackers
• 1/4-inch cube fat salt pork
• 3 tablespoons butter
• Salt
• Pepper

Method

1. 1

   Cut pork in small pieces and try out; add onion and cook 5 minutes, stirring often that onion may not burn; strain fat into stewpan.

2. 2

   Parboil potatoes 5 minutes in boiling water to cover; drain and add potatoes to fat; then add 2 cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling point.

3. 3

   Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 72. The excerpt below is the record exactly as published.

CORN CHOWDER 2 cups canned corn 1 sliced onion 4 cups potatoes, cut in 4 cups scalded milk 14-inch slices 8 common crackers 14-inch cube fat salt pork 3 tablespoons butter Salt and pepper

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