Corn Chowder

Ingredients

• six onions chopped fine
• one cup butter
• six ears of corn cut from the cob
• six potatos pared and sliced
• six crackers
• two quarts water
• quart milk

Method

1. 1

   Put chopped onions in porcelain kettle with butter.

2. 2

   Cook until tender, then add corn, potatoes, crackers, and water; let all boil till potatoes are done.

3. 3

   Boil milk in a separate dish and add last thing.

4. 4

   Let all boil up once and serve.

5. 5

   Do not stir while cooking, as it spoils the looks.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 17. The excerpt below is the record exactly as published.

CORN CHOWDER. Put six onions chopped fine in porcelain kettle with one cup butter. Cook until tender, then add six ears of corn cut from the cob, six potatos pared and sliced, six crackers and two quarts water; let all boil till potatos are done. Put on quart milk

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