|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
1 - 10 of 33 for new england corn chowder
Result Page: 1
Saute the salt ... flour, milk and corn and heat together ... her family of nine children. I've since written it down and it is a big hit with our family.
Render out salt ... pan. Add creamed corn to onions and ... Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste.
In a large ... well done. Add corn and evaporated milk ... don't boil. Add pork if you with to eat it and serve with parsley and paprika. Make 2 quarts.
Brown salt pork ... cups of water. Cook until potatoes are tender. Soak crackers in milk. Add to potato mixture. Add corn, salt and pepper. Heat to boiling.
Fry bacon, add ... 20 minutes. Add corn and milk and ... whole kernel corn if desired instead of cream style, can be added. More bacon can also be added.
Fry bacon until ... soups, milk and corn. Reheat, stirring ... (I prefer to thicken it a little with either cornstarch or flour dissolved in cold water.)
1. Chop or ... stirring until smooth. 5. Add corn. 6. Cook potatoes separately, drain and add to chowder. 7. Add hot milk and cream. 8. Season to taste.
Saute onion in butter until light brown. Wash, cube, and cook potatoes 15 minutes. Warm milk ... boil. Add potatoes, corn, and onion; simmer until done.
Saute onion, celery ... Boil potatoes and corn with enough water ... tastes better if it stands a couple of hours before serving. Serves 12 or more people.
Saute large onion ... cover. Cook until potatoes are soft. Add 1 can of creamed corn and equal amount of milk. Simmer for 20 minutes. Makes 2-4 servings.
Result Page: 1
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