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
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 stew pan. 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 pepper and salt; add butter, and crackers split and soaked in enough chilled milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.
Submitted by Aug 14, 2009
15 min
30 min
45 min