Corn Chowder

Ingredients

• 1 can corn
• 1 cup salt pork cut in cubes
• 1/2 cup potatoes
• 1/4 cup chopped onions
• 3 cups water
• 2 cups milk
• 1 tablespoon Crisco
• 1 tablespoon flour
• 1/2 cup crackercrumbs
• salt and red pepper to taste

Method

1. 1

   Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color.

2. 2

   Parboil potatoes for 5 minutes; add to onion with corn and water; cook for 20 minutes.

3. 3

   Thicken milk with Crisco and flour cooked together.

4. 4

   Combine mixtures; add cracker crumbs and salt and pepper to taste, then serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 100. The excerpt below is the record exactly as published.

Corn Chowder Broiled Steak Baked Potatoes Horseradish, Cream Dressing Scalloped Tomatoes Celery Salad Cherry Sponge Coffee *Corn Chowder—1 can corn, 1 cup salt pork cut in cubes, | cup potatoes, ¥% cup chopped onions, salt and red pepper to taste, 3 cups water, 2 cups milk, 1 tablespoon Crisco, I tablespoon flour, and % cup crackercrumbs. Cook salt pork in frying pan for 5 minutes; add onion and cook until a yellow color. Parboil potatoes 5 minutes; add to onion with corn and water; cook 20 minutes. Thicken milk with Crisco and flour cooked together. Combine mixtures; add_cracker- crumbs and salt and pepper to taste, then serve. ie A Calendar of Dinners April 10 Puree of Black Beans Baked Macaroni *Potato Puff Cabbage Salad Cheese Puffs Spice Jelly, Whipped Cream Coffee *Potato Puff—Prepare 2% cups hot mashed potato.. Add 34 cup milk, 2 well-beaten yolks of eggs, 3 table- spoons Crisco, and salt and pepper to taste. Beat this well, then add beaten whites of 2 eggs. Pile lightly in Criscoed baking dish and bake until puffed and brown. April 11 Bean Soup Globe Artichoke with Sauce Hollandaise Stuffed Peppers Potato Straws *Grilled Tomatoes Pimiento Salad Assorted Cakes Coffee *Grilled Tomatoes—Wipe tomatoes, spread little Crisco on each with a knife, and set on grill pan near to clear fire. Turn often, basting or keeping moist with Crisco. Whole tomatoes cook in 7 to 10 minutes, according to size. Sliced ones in about 5 minutes. When meat or ham is being grilled tomatoes will cook in pan underneath the grid on which meat rests. Fruit April 12 * Hollandaise Soup Escalloped Potatoes Vegetable Pie Celery Patties Romaine Salad Chocolate Tapioca Coffee * Hollandaise Soup—l1 quart vege- table stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, % pint cream, % cup. green peas, cooked, 1 teaspoon salt, % cup car- rot, cut in small pieces, cooked, 1 teaspoon sugar, 14 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon. Trim peas, carrots and cucumbers with round cutter, size and shape of peas. Cook them in boiling water, being careful not to cook them too much. Melt Crisco and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the liaison of eggs and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stew- pan, add vegetables which have been previously cooked, and _ tarragon and serve. April 13 Indian Soup Rice *Mock Goose, Apple Sauce Stewed Celery Pineapple Salad Rhubarb Pie Coffee * Mock Goose—2 cups breadcrumbs, 2 cups dropped black walnuts, 2 cups boiled rice, 6 hard-cooked eggs, 3 raw eggs, 1 tablespoon grated onion, salt, pepper and grated nutmeg to taste. Put breadcrumbs in saucepan with 2 cups water; cook for a few minutes; add hard-cooked eggs, chopped; take saucepan from fire and add black walnut meats and the rice. When this is well mixed, add raw eggs, slightly beaten, and seasonings. Form this into shape of a goose, reserving portions for legs and wings. Take a tablespoon of mixture in your hand and press it into shape of a leg; put piece of dry macaroni into it for bone and fasten it to goose. Do other side same way. Form remaining portions into small pieces looking like wings tucked under; press them to side of goose. Brush goose over with melted Crisco and bake for 1 hour. Serve with apple sauce, 174 April 14 *Lobster Newburgh Glazed Sweetbreads Loin of Lamb, Roasted, Mint Sauce Asparagus Potato Croquettes Pineapple Sherbet Coffee *Lobster Newburgh—2 pounds lobster, % cup Crisco, salt, red pepper, and grated nutmeg to taste, 1 tablespoon sherry, 1 tablespoon brandy, % cup cream, and 2 egg yolks. Remove cooked lobster meat from shell and cut in slices. Melt Crisco, add lob- ster and cook 3 minutes. Add salt, red pepper, grated nutmeg, sherry and brandy; cook | minute, then add cream and yolks of eggs slightly beat- en, and stir until thickened. Serve with toast. April 15 *Stewed Chicken Baking Powder Biscuit Spinach Buttered Parsnips Celery and Orange Salad Cheese Relish Ribbon Jelly _ . Cogee *Stewed Chicken—Draw, singe, and joint a stewing chicken. Season pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove chicken. Place pieces ina colander on a plate in oven to drain, and thicken gravy by adding 1 tablespoon flour

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