Corn Chowder Recipe 2

• 1 dozen well-filled ears of sweet corn
• 1 pint sliced and peeled tomatoes
• 1 onion
• 3 medium-sized potatoes
• 1 slice fat salt pork
• 1 pint milk
• 1 teaspoon salt
• 1 saltspoonful pepper
• 1 tablespoon flour
• 1 heaping tablespoon butter
• Water

1. Pare and slice the potatoes and soak them in plenty of cold water.
2. Cut the corn from the cob and put the cobs in enough water to well cover. Boil fifteen or twenty minutes.
3. Dice the pork, slice the onion, and fry them together.
4. Drain the water from the boiled cobs, add to it the fat, strained from the pork and onion; put in the potatoes, corn, tomatoes, and seasoning. Cook until the potatoes are tender.
5. Rub the flour and butter to a cream with a little of the cold milk.
6. Heat the rest of the milk. Stir this, the flour, and butter in carefully. Let it cook until it thickens and serve very hot with thin toasted crackers.

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