76.—CORN CHOWDER
| 1/3 cup half-inch cubes salt pork | 1½ teaspoons salt |
| 1 onion sliced | ¼ teaspoon paprika |
| 3 cups boiling water | 1 can corn chopped |
| 3 cups thinly sliced potatoes | 2 cups hot milk |
| ¼ teaspoon celery salt | 6 common crackers split |
Cook salt pork and onion together slowly for ten minutes; add boiling water, and strain into chowder kettle; add potatoes and seasonings, and cook about fifteen minutes or until potatoes are tender; put corn into a strainer, drain the juice into the kettle, and chop the corn, using finest cutter; add to chowder; add hot milk and crackers; and cook five minutes. The bits of pork and onion may be left in the chowder if desired.
77.—CORN AND TOMATO CHOWDER
| ¼ pound salt pork chopped fine | ¼ teaspoon pepper |
| 1 onion chopped fine | ½ can corn |
| 1 green pepper shredded | 2 cups hot milk |
| 3 cups boiling water | 1 tablespoon butter |
| ½ can tomatoes | 2 tablespoons flour |
| 3 potatoes sliced | 6 common crackers split |
| 2 teaspoons salt |
Cook pork, onion, and pepper slowly for ten minutes; add water, tomatoes, potatoes, salt, and pepper, and cook until potatoes are tender; add corn and milk, and thicken with butter and flour blended together. Add crackers (which have been moistened in cold water), and simmer for five minutes.
78.—FISH CHOWDER
| 3 pounds haddock | 1/8 teaspoon pepper |
| ½ cup half-inch cubes salt pork | 1 tablespoon butter |
| 1 onion sliced | 3 tablespoons flour |
| 1 quart cold water | 2 cups hot milk |
| 4 cups thinly sliced potatoes | 6 common crackers split |
| 2 teaspoons salt |
Order skin and bones removed from fish at market, and have them delivered with fish and head; cook salt pork and onion together slowly for ten minutes; add fish head, skin, and bones, cover with cold water; cook for twenty minutes, and strain into chowder kettle; add the fish (cut in two-inch pieces), potatoes, salt, and pepper, and cook twenty minutes; thicken milk with butter and flour blended together, and mix with chowder; add crackers (which have been moistened in cold water), and cover for five minutes. Cod, hake, white fish, or any firm fish may be used in place of haddock.