Corn Chowder

Source: Fannie Farmer Cookbook

You can use commercially frozen corn in this soup, but fresh summer corn is better. Cut the kernels from leftover ears of corn, cooked cooked. You can freeze them, if necessary, until you're ready to make this chowder.

2-inch cube salt pork, diced 2 cups (½ L) corn kernels (10 CUPS small 3 cups (¾ L) milk 1 onion, finely chopped 3 tablespoons butter 4 medium potatoes, peeled and Salt diced Freshly ground pepper Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown. Pour off all but 2 tablespoons of the fat, add the onion, and cook for 5 minutes. Add the potatoes and 3 cups water, cover, and cook until the potatoes are just tender. Add the corn and milk and cook 5 minutes more. Before serving, add the butter and salt and pepper to taste, and reheat. Parsnip Stew Parsnips are of the carrot family and have a faint sweetness. This soup has a nice, old-fashioned character. 1½-inch cube salt pork, diced small 2 medium parsnips, scraped and diced 2 medium potatoes, peeled and diced 2 cups (½ L) milk 1 tablespoon butter 1 tablespoon flour Salt Freshly ground pepper Coot the colt mort ale CriSp. D (5 CUPS)