New England Corn Chowder

"Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

  • 3 slices thick bacon or 3 slices salt pork
  • 1 large onion, peeled and sliced
  • 1 lb potato, peeled and sliced
  • 2 cups water
  • 6 large soda crackers (pilot crackers)
  • 2 cups corn, cooked (canned is fine)
  • 1 cup milk
  • 1 teaspoon salt
  • 14 teaspoon paprika
  • 18 teaspoon pepper (more to taste)
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directions

  • Soak crackers in milk.
  • Cut bacon or salt pork into cubes and brown in a large saucepan.
  • Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
  • When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
  • Simmer and serve.

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