Farmers' Chowder

Ingredients

• 6 fine potatoes
• 1/2 lb. of salt pork
• a minced onion
• 1 pt. of boiling water
• 1 pt. of hot milk
• 1 tablespoon of butter

Method

1. 1

   Parboil and slice potatoes; fry salt pork until crisp, add minced onion and cook to light brown.

2. 2

   Pack potatoes, pork, and onion in a soup kettle, sprinkling each layer with pepper and parsley.

3. 3

   Add hot fat, cover with boiling water, and simmer for 30 minutes.

4. 4

   Drain liquor back into kettle, add hot milk with butter rolled in flour, cook 1 minute, return potatoes, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 120. The excerpt below is the record exactly as published.

FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; fry Yi lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into whiclT has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. —Mrs. C. E. Worth, Wheeling, 111. FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of imilk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter

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