Corn Chowder

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This can be made with either fresh corn on the cob—in which case the corn should be boiled as in recipe given—or it can be made from tinned corn.


  • 2 breakfast cups of corn
  • 3 or 4 potatoes
  • 1 onion
  • ¾ of a pint of boiled milk
  • 1 oz. of salt pork
  • 2 tablespoons of butter, a few dry biscuits, salt and pepper.


Chop the pork and fry, adding the sliced onion, and cook till tender without browning. Strain the fat into a saucepan, add the potatoes, cut in dice, previously blanched in salted water, just cover with boiling water, and boil till the potatoes are soft. Then add the corn, hot milk and bring to the boil, seasoning with salt and pepper. Stir for a few minutes, add the butter, divided in small pieces, and lastly the biscuits, previously soaked in milk.