Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Corn Chowder
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Chowder' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Conversion: the original's 8 common (wheat) crackers, crumbled in to thicken, are omitted; an extra diced potato, mashed in the pot, does the thickening instead. Otherwise naturally gluten-free.
Corn and sliced potatoes in scalded milk, started with salt pork and onion. Farmer crumbles common crackers into hers; here the crackers are left out and an extra potato does the thickening work instead.
Category: MainsServes: 6Time: 45 minComplexity: 2/5
Why this complexity: Pork fat is tried out and strained before the vegetables go in.
Ingredients
- One 15-ounce can corn, or 2 cups fresh or frozen corn kernels
- 4 cups potatoes, cut in 1/4-inch slices, plus 1 extra potato, diced small, to thicken
- A 1 1/2-inch cube fat salt pork (about 2 ounces), cut in small pieces
- 1 onion, sliced
- 4 cups milk, scalded
- 3 tablespoons butter
- Salt and black pepper, to taste
Method
- Try out the pork: cook it slowly in a heavy pot until the fat runs and the pieces are crisp. Lift out the pieces.
- Add the onion to the fat and cook 5 minutes, stirring often so it does not burn. Strain the fat if you want a smoother chowder, as the original does.
- Add the potatoes and corn with just enough hot water to cover. Simmer until the potatoes are tender, about 15 minutes; mash the small diced potato pieces against the side of the pot as they soften.
- Add the scalded milk and butter, season with salt and pepper, and heat through without boiling hard.
- Serve hot.
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