Monday, January 6, 2014

Colonial Corn Chowder

On Saturday I came a crossed this really neat new Facebook page entitled The Founders, Religion and Government. And we decided that we wanted to be part of the Benjamin Franklin Project, so this week since the Virtue was Temperance and it deals with food, we thought it would be fun to research, study and make some colonial style dishes this week.

Today we are featuring Colonial Corn Chowder.

  • 6 large soda crackers or biscuits       
  • 1 cup milk   
  • ¼ lb salt pork
  • 1 good large onion, sliced
  • 4 large potatoes, pared, sliced
  • 2 cups water
  • 2 cups of corn cut whole from the cob
  • 1 ¼ tsps salt    
  • ¼ teaspoon paprika
  1. Soak crackers or biscuits in sweet milk.
  2. Cut salt pork into cubes and brown over medium fire
  3. Add onion and cook until soft.
  4. Add potatoes and water, then cook until potatoes are soft but not all broken
  5. Stir in the cracker-milk mixture, corn, salt, and paprika
  6. Heat all through
  7. Serve piping hot
  8. Serves 8 people

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