Corn Chowder
Ingredients
- 2/3 pound salt pork
- 5 onions, sliced
- 3 quart canned corn
- 2 1/2 quart diced potatoes
- 2 quart raw or canned tomatoes
- 2 tablespoon salt, (1 ounce)
- 1/3 cup sugar, (2 2/3 ounces)
- pepper
- 5 1/4 quart boiling water
- 1 1/4 quart hot evaporated milk
Directions
- Cut pork into small pieces and fry slowly to a golden brown in a large soup kettle.
- Add onion and cook slowly without browning, 5 minutes.
- Add corn, potatoes and tomatoes in.
- Alternate layers.
- Sprinkle with salt, sugar and pepper, then add water and cook slowly until potatoes are tender.
- Add milk when ready to serve.
- Chowder is generally served by pouring over pilot biscuit or cracker in soup bowl.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: salt pork, onion, corn, potato, tomato, salt, sugar, pepper, water, evaporated milk
Equipment: measuring cups, measuring spoons, knife, pot
See Also
Corn Chowder III
Author: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Ingredients: corn, potato, salt pork, salt, milk, water, onion, cracker, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove
Tomato Chowder
Author: Bertina a Leete, Edith Church
Source: Practical Patriot Recipes (1918-01-01)
Ingredients: tomato, corn, lima bean, potato, salt pork, onion, stock, salt, pepper, flour
Equipment: measuring cups, measuring spoons, stove, pot
Corn Chowder II
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: corn, potato, water, salt pork, milk, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, stove, pot
Vegetable Chowder
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: bean, corn, potato, water, salt pork, milk, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, stove, pot
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove