Corn Chowder

Ingredients

• 1 can corn
• 4 cups potatoes, cut in ¼-inch slices
• 1½-inch cube fat salt pork
• 1 sliced onion
• 4 cups scalded milk
• 8 common crackers
• 3 tablespoons butter
• Salt and pepper

Steps

1. Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.

More recipes with corn, potatoes, pork, onion, milk, crackers or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.