Old Fashioned Corn Chowder
Yankee Plus Dec 2015
TABLE OF CONTENTS
This corn chowder is only one of Charlotte Chase’s Great-Aunt Ida’s tasty recipes. Out of season, two cans (16 ounces each) of cream-style corn may be substituted for the fresh. Either way, you’ll hear calls for seconds. "Common crackers" are the approximately two-inch grooved crackers so long served with chowder. After a period out of fashion, they are now being made again and are available at most “country” stores.
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- 6 to 8 medium ears of fresh corn, shucked
- 5 to 6 medium potatoes, peeled and sliced
- 1 medium onion, sliced
- 4 tablespoons butter
- 5 cups milk, plus extra for soaking the crackers
- Salt and pepper to taste
- 8 to 10 common crackers, split
Cook corn in a covered kettle with a little water for about 12 minutes. Remove corn and add potatoes and onion to the corn water; cook slowly until just soft. Slice corn from cobs with a sharp knife and add to the kettle along with butter and 5 cups of the milk. Bring to a boil and simmer for 5 minutes. Salt and pepper to taste. Hold on a warm burner without further boiling for 30 to 60 minutes to gather flavor. About 25 minutes before serving, set the crackers to soak in the remaining milk (takes about 20 minutes). Then add them to the soup and serve.