Difference between revisions of "Corn Chowder"
(Created page with "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...") |
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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. | 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 | === Ingredients === | ||
2 cups ( | |||
* 2-inch cube salt pork, diced small | |||
* 1 onion, finely chopped | |||
3 cups ( | * 4 medium potatoes, peeled and diced | ||
* 2 cups (1/2 L) corn kernels | |||
3 tablespoons butter | * 3 cups (3/4 L) milk | ||
* 3 tablespoons butter | |||
Salt | * Salt | ||
* Freshly ground pepper | |||
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. | === Directions === | ||
# 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. | |||
Revision as of 15:24, 6 October 2022
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.
Ingredients
- 2-inch cube salt pork, diced small
- 1 onion, finely chopped
- 4 medium potatoes, peeled and diced
- 2 cups (1/2 L) corn kernels
- 3 cups (3/4 L) milk
- 3 tablespoons butter
- Salt
- Freshly ground pepper
Directions
- 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.