Corn Chowder

Crackers or rounds of baked polenta are perfect companions for corn chowder.

Scrape about one quart of raw sweet Indian corn from the cob, and place it in a saucepan with enough water to cover, boiling it for twenty minutes. Skim out the corn as it floats on the top; pare some potatoes, so that when cut into slices they will fill a pint measure, soak and put them into hot water to scald. Fry an onion together with a piece of salt pork of about two inches cube, and strain the fat into a saucepan with the corn water. Put in the potatoes, corn, one teaspoonful of salt, one of pepper, place the pan on the fire and let the liquor simmer for a quarter of an hour or until the corn and potatoes are tender. Put in one tablespoonful of butter one pint of potatoes, one pint of milk, and boil up again. It must be served hot with crisp crackers.