Archive recipe

Corn Chowder 3

Name: Corn Chowder 3
Ingredients: 1 can corn; 4 cups potatoes cut in 1/2-inch slices; 1 1/2-inch cube fat salt pork or butter; 1 sliced onion; 4 cups scalded milk; 8 common crackers; 3 tablespoons butter; salt and pepper

A historic Canadian dish of corn, potatoes cut in 1/2-inch slices, -inch cube fat salt pork, onion and scalded milk. Adapted from Corn Chowder 3, from Canadian Farm Cook Book (1911).

Adapted from Corn Chowder 3, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/corn-chowder-3.md.

The dish

3 of 8 items checked

Corn Chowder 3

archive.org

3 of 8 items checked · 5 aisles

Produce

1 cancorn
4 cupspotatoes cut in 1/2-inch slicesChecked by You
1onion

Meat & Poultry

1½-inch cube fat salt pork

Dairy & Eggs

4 cupsscalded milkChecked by You
3 tbspbutter

Pantry / Durable

8common crackers

Spices & Seasoning

salt and pepperChecked by You

Cooking Instructions

Try out pork, add onion and cook, stirring often that onion may not burn
Parboil potatoes 5 minutes in boiling water to cover, drain and add to onion and strained fat, then add 2 cups boiling water
Cook till potatoes are soft, add corn and milk, and 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

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)