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Mixed Vegetable Chowder
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Mixed Vegetable Chowder' — Farmers' Bulletin 871, 'Fresh Vegetables and Fruits as Conservers of Other Staple Foods,' USDA, July 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 2 tablespoons flour are replaced with cornstarch at exactly half the flour amount (1 tablespoon), mixed with cold milk as in the original.
Salt pork, onion, and pepper start the pot; tomatoes, potatoes, and carrots follow, and the chowder is finished with milk. The original's flour thickening is swapped for cornstarch at exactly half the amount.
Category: MainsServes: 6Time: 55 minComplexity: 2/5
Why this complexity: Vegetables are cooked in two stages before the milk goes in.
Ingredients
- 1/2 pound salt pork or bacon, finely chopped
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 6 medium tomatoes, chopped, or 1 pint (2 cups) stewed canned tomatoes
- 4 medium potatoes, cut in small pieces
- 3 carrots, cut in small pieces
- 2 cups milk
- 1 tablespoon cornstarch mixed with 2 tablespoons cold milk
- 2 teaspoons salt
- Water, as needed
Method
- Cook the pork, onion, and pepper together carefully for about 5 minutes.
- Add water (about 2 cups) and the tomatoes and cook until the vegetables in the pot are tender.
- Meanwhile, cook the potatoes and carrots in water until tender; drain and add them, with the milk, to the tomato mixture.
- Stir in the cornstarch slurry and the salt, and simmer 2 minutes, until lightly thickened.
- Serve hot.
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