Corn Chowder III
Ingredients
- 1 quart fresh corn pulp or canned corn, or 1 1/2 cup dried corn, soaked 2 to 4 hours in 3 cups cold water and cooked about 1 hour
- 1 quart sliced potatoes, parboiled
- 1/4 pound fat salt pork, or drippings
- 1/2 teaspoon salt
- 1 pint milk
- 1 pint water
- 1 onion, sliced
- 6 or more crackers
- pepper, as needed
Directions
- Cut the pork in half-inch cubes and try out the fat.
- Add onion to fat and cook until tender.
- Add 1 pint water to onion and fat, and simmer.
- When potatoes are parboiled, drain, and pour over them the strained water from the onion.
- Add corn and simmer until vegetables are tender.
- Add milk and seasonings.
- Add crackers just as the chowder is put in the serving dish.
Other Information
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
See Also
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
Corn Chowder
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
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
New England Fish Chowder, Maine Style
Author: Stout State College Home Economics Club
Contributor: Sharon Athrop
Source: Stout's Favorites (2020-03-07)
Category: Soup
Ingredients: salt pork, onion, potato, fillet, milk, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
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