★ Seashore Chowder--Corn
Ingredients
Directions
Prepare
Combine 1 pt. milk, 1 pt. water, 1 pt. corn (grated or chopped), 2–3 tbsp oil or melted butter, 5 small sliced onions, and 1 qt. small potato pieces.
Heat oil (without browning) in a kettle.
Add onions and simmer for 10 minutes.
Make the chowder
Add water, bring to a boil, add salt and potatoes.
Cook until potatoes are just tender, not soft.
Add hot milk, then corn.
Heat to boiling and serve with crackers.
If using fresh grated corn, cook it in a double boiler for 10–15 minutes before adding to the chowder.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Onions
- Softened by simmering in oil, they build a sweet, mellow base for the chowder.
- Potatoes (in the method)
- Their starch softens and thickens the broth, giving the chowder body.
- Corn (in the method)
- Adds natural sweetness and tender kernel texture to the chowder.
- Milk (in the method)
- Adds creaminess and richness to the broth.
The step that matters
Cook until potatoes are just tender, not soft.. Overcooked potatoes break down and release too much starch, which makes the chowder gluey and cloudy. Stopping when they are just tender keeps the pieces intact and the texture smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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