Corn Chowder

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cool chowder before serving if there’s time—reheating improves its flavor


  • ¼ lb. salt pork, diced, or 4 slices bacon
  • 3 medium onions, chopped
  • 3 or 4 diced


  • Fry pork until almost crisp; add onions and cook until golden brown —this gives a definite tang to the chowder.
  • Add potatoes and water; simmer 5 minutes. Add corn and cook 5 minutes more, or until tender.
  • Stir in milk, salt and pepper. Heat slowly until chowder is piping hot.