Cut enough green corn from the cob to make a quart; pare and slice one quart of potatoes; pare and slice two onions. Cut half a pound of pork in slices, and fry until brown then take up, and fry the onions in the fat. Put the potatoes and corn into the kettle in layers, sprinkling each layer with salt, pepper and flour. Use half a teaspoonful of pepper, one and a half table-spoonfuls of salt and three of flour. Place the gravy strainer on the vegetables, and turn the onions and pork fat into it, and with a spoon press the juice through; then slowly pour one and one-fourth quarts of boiling water through the strainer, rubbing as much onion through as possible. Take out the strainer, cover the kettle, and boil gently for twenty minutes. Mix three table-spoonfuls of flour with a little milk, and when perfectly smooth, add a pint and a half of rich milk. Stir this into the boiling chowder. Taste to see if seasoned enough, and if it is not, add more pepper and salt. Then add six crackers, split, and dipped for a minute in cold water. Put on the cover, boil up once, and serve.
Source:
Miss Parloa's New Cook Book
