With the weather cooling off and fall in full swing, there is nothing better than soup at the end of a long day. This corn chowder recipe caught my eye. It has simple ingredients. I really love chowder, but I don’t always feel like cooking dinner after work. Enter the slow cooker. I love to make soup in my slow cooker. I’ve never made a chowder in my slow cooker before testing this recipe, so I was thrilled when it turned out so good! I could live on the liquid this corn chowder made. My husband went back for thirds on this one.
I love recipes that are quick, cheap and tasty. This one checks off all those boxes. To get this made, I chopped the bacon into small pieces and fried them. When they were done, I tossed the corn, potatoes, tomatoes, onions and bacon into my slow cooker. I didn’t drain the can of tomatoes, so I only added about a cup of water. I mixed the flour with the milk until it was smooth and poured it over. I put the butter on top and seasoned with salt and pepper. I set it on low for 8 hours.
This corn chowder is delicious. My kids loved it and didn’t mind eating their vegetables this way. This corn chowder recipe made enough to serve 8 people. The cost of the ingredients came to about $4.00, making each serving 50 cents. Serve this with a slice of Mrs. Iden’s Homemade Bread and you’ve got a meal for 56 cents per person. So delicious! If you don’t want to make this in the slow cooker, read through the original recipe below.
Corn Chowder. One quart raw sweet corn or 1 can sugar corn, 1 pint sliced potatoes, 1 pint sliced tomatoes or 1/2 can tomatoes, 1 onion sliced, 1 large tablespoonful butter, 2-3 cup flour, 1 pint milk, 1/4 pound salt pork.
Cut the pork in small pieces and fry out in spider. If raw sweet corn in used cut the corn from the cob, cover the cobs with cold water, bring to a boil, take out cobs and cook potatoes, corn, etc., in this water.
If canned corn is used strain the pork you have fried out into a kettle, add a layer of canned corn sprinkled with salt and pepper, a layer of sliced potatoes, salt and pepper; a layer of onions and a layer of tomatoes, with sprinkling of salt and pepper. Cover with hot water and let boil till vegetalbes are tender. Scald the milk. Melt butter and mix with the flour and put in chowder to thicken it. Put six split common crackers in soup tureen; add milk to chowder the last thing. Pour over crackers and serve at once.
Mrs. G. W. Rockwood, West Medford
Printed in the Boston Post on February 7, 1904
Mrs. Rockwood's Corn Chowder
Corn chowder recipe from 1904
- 4 cups corn
- 2 cups potatoes sliced
- 2 cups tomatoes
- 1 medium onion sliced
- 1/4 lb bacon chopped and fried
- 1 tbsp butter
- 2 cups milk
- 1 cup water
- 2/3 cup flour mixed with milk
- 1 tsp salt
- 1/2 tsp pepper
Chop the bacon into small pieces and fry. When they are crisp, transfer into the slow cooker.
Slice the potatoes and onions. Add them to the slow cooker and pour tomatoes and 1 cup of water over them.
Mix the flour with the milk until smooth and pour into the slow cooker. Add butter and season with salt and pepper.
Cook on low for 8 hours or high for 4 hours.