Evening Republican, Volume 19, Number 20, Rensselaer, Jasper County, 23 January 1915 — Canned Corn Chowder. [ARTICLE]

Canned Corn Chowder.

Cut in small bits and try out a piece of pork one and a half inches square; add one sliced onion and cook for five minutes, stirring often that the onion may not burn. Strain the fat into a stewpan. Parboil for five minutes in boiling water to cover, four cupfuls of pototoes cut in quarterInch slices; drain, and add two cupfuls of boiling water. Cook until the potatoes are soft, than add one can of corn and four cupfuls of scalded milk, and heat to boiling point. Sear son with salt and pepper, add three tablespoonfuls butter, and eight common crackers soaked in milk enough to soften them, tiemove crackers, turn chowder into a tureen, and put the crackers on top.