Corn Chowder

Ingredients

• half a pound of pork
• two medium-sized onions
• quart sliced potatoes
• three pints grated or cut corn
• two tablespoons salt
• five of flour
• three pints boiling water
• two tablespoons of corn-starch
• quart rich milk
• half dozen crackers, split, buttered and dipped

Method

1. 1

   Cut pork in slices and fry brown.

2. 2

   Take up and fry onions in the fat.

3. 3

   Layer potatoes and corn in a kettle, sprinkling each layer with salt, pepper, and flour.

4. 4

   Strain onions and fat over vegetables, then pour boiling water through strainer.

5. 5

   Cover and boil gently for half an hour.

6. 6

   Mix corn-starch with milk, add to boiling chowder, season to taste, add buttered crackers, boil up once, and serve.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 517. The excerpt below is the record exactly as published.

half a pound of pork in slices, and fry brown, then take up, and fry two medium-sized onions in the fat. Put C[uart sliced potatoes and three pints grated or cut com into kettle in layers, sprinkling each layer with salt, pepper and flour, using saltspoon pepper, two tablespoons salt ana five of flour. Strain onions and fat over vegetables, and with a 8}>oon press the juice through strainer ; then slowly pour three pints boiling water through strainer, rubbinc as much onion through as possible. Cover kettle, and boil gently half an hour. Mix two tablespoons of corn-starch with a little milk, and when perfectly smooth, add quart rich milk. Stir this into the boiling chowder. Taste to see if seasoned enough, and if not, add more pepper and salt. Then add half dozen crack- ers, split, buttered and dipp

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