Cook salt pork in frying pan ten minutes; add onion, cook ten minutes. Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used.
Cover with water and simmer until potatoes are tender. Melt butter; add flour, milk and seasonings. Cook five minutes. Combine mixtures.
If potatoes are very old, it is better to parboil them before putting them with the onion.
Corn Chowder
- 1 can corn
1 cup salt pork cut in cubes
1 cup potatoes
½ cup onion
salt and cayenne
3 cups water
2 cups milk
1 tablespoon butter
1 tablespoon flour
½ cup cracker crumbs
Cook salt pork in frying pan five minutes; add onion and cook until yellow. Parboil potatoes five minutes; add to onion with corn and water; cook twenty minutes. Thicken milk with butter and flour cooked together. Combine mixtures; add cracker crumbs and seasonings, and serve.
Succotash may be substituted for corn.
Clam Chowder
- 4 cups clams
4 cups potatoes
½ cup onion
½ cup salt pork cut in cubes
2 tablespoons flour
1 teaspoon salt
1 teaspoon Tabasco Sauce
2 cups boiling water
4 cups milk, scalded
2 tablespoons butter