C ~ CORN CHOWDER

Today I’m giving you a recipe from Fifty-Two Sunday Dinners by Elizabeth O. Hiller publisher 1913.

CORN CHOWDER

2 cups cooked corn cut from cob, or
1 can of corn.
1 cup salt pork cubes.
1 cup potatoes cut in cubes.
½ onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon butter.
1 tablespoon flour.
²/₃ cup cracker crumbs.
Salt, Pepper.

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."