Corn Chowder
- 12 ears of corn
- 2 onions sliced
- 3 large potatoes parboiled
- 6 Boston crackers well buttered and soaked five minutes in water;
- 3 tablespoons butter
- 1 cup milk
- 1 beaten egg
- 1 quart boiling water
- Parsley
- Pepper and salt
- A pinch salt of soda in the milk
Fry the onions in two tablespoons of butt in the soup-kettle. Remove this to the able and take the onions with a skimmer, leaving the browned butter in the bottom. Put into this a layer of corn cut from the cob, then of crackers, next of sliced parboiled potatoes, seasoning as you go, until all of the above ingredients are in. Cover with the hot water, and cook gently for about 40 minutes after it begins to boil. Heat the milk in a separate vessel, stir into it a tablespoonful of butter rolled in flour, and at last a beaten egg. Pour the milk into the tureen, then the chowder, stirring all the while. This broth or chowder may be made in winter with canned corn, but is not nearly so good as when fresh is used.
Submitted by Jun 14, 2009
23 min
40 min
63 min