American
Corn Chowder
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 can Corn
- 4 cups Potatoes cut in ¼-inch slices
- 1½ inch cube Fat Salt Pork
- 1 Onion
- 4 cups Scalded Milk
- 8 Common Crackers
- 3 tablespoons Butter
- As needed Salt and Pepper
Make it
Method
- 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.
- 2
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.
- 3
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.
Source & rights
Where this recipe comes from
Corn Chowder, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.