Corn Chowder
A dish made with potatoes and -inch cube fat salt pork.
contains dairycontains meat
Ingredients
US
Metric
- 1 can corn
- 4 cups potatoes, cut in ¼-inch slices
- 1½-inch cube fat salt pork
- 1 sliced onion
- 4 cups scalded milk
- 8 common crackers
- 3 tablespoons butter
- Salt and pepper
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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. 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 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.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 381 |
|---|---|
| Protein | 12.3 g |
| Fat | 14.3 g |
| Carbs | 52.4 g |
| Fiber | 4.6 g |
| Sodium | 886 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States