Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 can corn.
  • 4 cups potatoes, cut in ¼ inch slices.
  • inch cube fat salt pork.
  • 1 sliced onion.
  • 4 cups scalded milk.
  • 8 common crackers.
  • 3 tablespoons butter.
  • Salt and pepper.


    Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then 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.