1918 Corn Chowder Recipe - Metropolitan Cookbook

1918 Corn Chowder Recipe - Metropolitan Cookbook. Welcome Friends! Welcome back to Sunday morning and the old cook book show, today we're going to do a recipe out of the Metropolitan Cookbook - Corn Chowder Recipe.
Ingredients:
200g Bacon, chopped
1 onion, chopped
4 medium potatoes, cubed
375 mL (1½ cups) frozen corn
Water
1L Milk
Salt & pepper to taste

Method:
In a heavy soup pot, over medium low heat, brown the bacon.
Add the chopped onion and continue cooking until onion is softened.
Add in the potatoes and add enough water to cover.
Bring to a boil and cook until potatoes are soft.
Add the milk, corn, salt and pepper and heat through.

**After testing this recipe - it's pretty plain. It really needs extra flavour, hot sauce, more corn and vegetables. Cream should be substituted for part of the milk. Mashing some of the potatoes would help as well.

#LeGourmetTV #GlenAndFriendsCooking #OldCookBookShow

[AnneGreenwoodBrown]

One of the things I love about this cooking channel is that not everything is FANTASTIC. You acknowledge when things aren't what you hoped and then give ideas how to make it better.

[lindah]

You are absolutely right about the critics who don't have the right information to make the claims made. Your food safety thing about the cutting board is ABSOLUTELY RIGHT! Thank you for sharing, Glen.

[petersonchan]

I sometimes mash some extra potatoes and re-incorporate it to make it a bit thicker. 😊

[PropheticOverflowMC]

"YouTube commenters can be savage, especially when they only have part of the information"

Mann you said a mouth full!

[OnboardG]

*Uses back of knife to scrape the board*
A man who respects his tools will find his tools respect him. Good man.

[erikastoddert]

When I use bacon in chowders, I remove the crispy pieces to sprinkle on top later so they don't get soggy. Garlic and dill, and chicken stock or broth instead of water.

[advsask]

Great video. Now you gotta do a video of the corn chowder recipe that you’d normally make. I have been looking for a good corn chowder recipe.

[jamesellsworth]

You and Jules bring a lot of positive energy into our homes! I like your approach to this recipe--keeping the fried salt pork in the pot. I also prepare a roux, adding flour to the rendered fat for thickening--potatoes never seem to do the whole job. Waxy potatoes are right for me because they hold together well after simmering. I add rubbed sage to taste, as was done in New England, where my base recipe comes from. Hearty soups season is here! Hooray!

[jameshollingshead]

Milk at that time had a higher fat content than commercial milk today. I remember being told that, when milk was delivered, there was a fair quantity of cream on top and they (my family members) would spoon it out of the jar and turn it into butter

In fact, a lot of milk businesses won't buy milk from farmers now unless the fat content falls within a certain range. I know a dairy farmer that sometimes can't sell their milk because it has *too much* fat in it and the processors won't buy it

[tricityladytn]

I would sub bacon for the salt pork, double the onion, add diced jalapeno and possibly a small (2 oz) jar of diced pimento. And yes to using half & half instead of milk + topping with a nice, sharp cheddar and bacon bits . . . maybe some chopped scallions.

[devonblind]

This is why I love your show . You always look for alternatives, never stick the the basic recipe . Favorite cook show . I know what I'm having for supper tonight lol

[johnhanes]

Condensed milk works well in chowder. Whole milk in 1918 would probably have had full cream.

[donnarichards]

I would add evaporated milk instead of milk. I would also add a can of cream corn and 1 c. finely chopped carrot, celery(sauteed with the onion). And my favourite addition is a pinch of ground nutmeg.

[paulineohea]

I added fresh clams so good thanks for this great recipe👍

[sharonoconnell]

My grandfather was from Quebec, and salt pork was a staple for his chowder and baked beans.

[thebigfs]

Thank you, Glen, for validating my beliefs about cross-contamination! 🙌🏻.
Your videos are so fun and your research on these old recipes is impressive. Thank you so much for what you do!

[GrillTopExperience]

Canned corn reminds me of elementary school lunches. There is a good reason why you made that substitution!

[pamelaspooner]

No water, all milk plus added flavoring like black pepper, can of creamed corn, and before serving, hit the contents with a potato masher maybe 10 times to get the spuds broken up which would help with the thickness and produce a much better visual interest and mouth feel than slices....and use russet potatoes. Must have rustic bread and good butter, too. Love these videos! Greetings from Texas.

[Philstalk]

I am not a chowder person, but corn chowder with a bacon fat base sounds good enough to try it. With the additions you'd suggested to improve on it. Thanks for your creative recipes.

[triplecap]

Nice honesty guys, don't see that every day. Thanks.