1918 Corn Chowder Recipe - Metropolitan Cookbook | Glen And Friends Cooking

1918 Corn Chowder Recipe - Metropolitan Cookbook. Welcome Friends! Welcome back to Sunday morning and the old cook book show, today we're going to do a recipe out of the Metropolitan Cookbook - Corn Chowder Recipe.
Ingredients:
200g Bacon, chopped
1 onion, chopped
4 medium potatoes, cubed
375 mL (1½ cups) frozen corn
Water
1L Milk
Salt & pepper to taste

Method:
In a heavy soup pot, over medium low heat, brown the bacon.
Add the chopped onion and continue cooking until onion is softened.
Add in the potatoes and add enough water to cover.
Bring to a boil and cook until potatoes are soft.
Add the milk, corn, salt and pepper and heat through.

**After testing this recipe - it's pretty plain. It really needs extra flavour, hot sauce, more corn and vegetables. Cream should be substituted for part of the milk. Mashing some of the potatoes would help as well.


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