Corn Chowder

Ingredients

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

Method

1. 1

   Cut pork in small pieces and try out; add onion and cook five minutes, stirring often.

2. 2

   Strain fat into a stewpan.

3. 3

   Parboil potatoes five minutes in boiling water, drain, and add to fat; then add two cups boiling water.

4. 4

   Cook until potatoes are soft, add corn and milk, then heat to boiling point.

5. 5

   Season with salt and pepper; add butter and crackers soaked in cold milk.

6. 6

   Remove crackers, turn chowder into a tureen, and put crackers on top.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 3. The excerpt below is the record exactly as published.

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

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