Corn Chowder

from The Fannie Farmer Cookbook, Eleventh Edition

Use 3 tablespoons butter in place of salt pork, if it is more convenient.

1 1/2-inch cube salt pork
1 small onion, sliced
4 potatoes, cubed or sliced
2 cups water
2 cups cream-style corn
4 cups milk
3 tablespoons butter
Salt and pepper to taste

Dice and put in a deep pan 1 1/2-inch cube salt pork. Cook slowly until the fat is melted and the pork bits are crisp and brown. Add 1 small onion, sliced. Cook slowly 5 minutes, stirring often. Add 4 potatoes, cubed or sliced and 2 cups of water. Cook until the potatoes are tender. Add 2 cups cream-style corn and 4 cups milk. Heat. Add 3 tablespoons butter and salt and pepper to taste.

Serves 6 to 8 generously.

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