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Corn Chowder

A dish where cooked corn cut from cob and salt pork cubes do the work.

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups cooked corn cut from cob, or 1 can of corn
  • 1 cup salt pork cubes
  • 1 cup potatoes cut in cubes
  • 1/2 onion sliced
  • 3 cups water
  • 2 cups scalded milk
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2/3 cup cracker crumbs
  • Salt, Pepper
Make it lactose-friendly
  • 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
  • 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt butter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies."

This is a variation — Gutenberg edition. Base recipe: Corn Chowder →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States