Boston Soup Recipes, 1880s

Corn Chowder Recipe

1 quart raw sweet corn
1 pint sliced potatoes
2 inch cube of fat salt pork
1 onion
1 teaspoon salt
1 teaspoon white pepper
1 tablespoon butter
1 pint sliced tomatoes
1 pint milk
6 crisped crackers

Scrape the raw corn from the cob. Boil the cobs twenty minutes in water with enough to cover them; then skim them out. Pare, soak, and scald the potatoes. Fry the onion in the salt pork fat, and strain the fat into the kettle with the corn water. Add the potatoes, corn, salt, and pepper. Simmer fifteen minutes, or until the potatoes and corn are tender. Add the butter and milk, and serve very hot with crisped crackers.

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