Openhearth Corn Chowder

Dana Ramsey


I love doing openhearth cooking and have done so for over 18 years now. My home has the original cooking fireplace with original crane and fireback and I have made many a meal in it. This is one of my favorites and can be adapted for camping or conventional cooking. I hope you will try it. Happy Cooking!


★★★★★ 1 vote

30 Min
45 Min


  • 1/2 lb
    salt pork, diced (may substitue ham)
  • 1
    medium onion, sliced
  • 1 qt
  • 3
    medium potatoes diced
  • 2 c
    green corn, freshly cut from cob (can substitute frozen)
  • 6
    common crackers, soaked in water (i use an irish cracker thick)
  • 1 c
    hot milk
  • 2 Tbsp
    butter, unsalted
  • 1/2 tsp
    salt, if necessary only!
  • 1/4 tsp
    freshly ground pepper
  • 1/2 tsp
    dried thyme or several sprigs fresh.

How to Make Openhearth Corn Chowder


  1. Hearth Method or Camping: Brown diced pork in large pot hung from crane or in your dutch over over coals or hanging over a low fire from camping irons. Add your diced onions and when they are translucent add the quart of water. Add the potatoes and corn and cook for about 30 minutes. Add crackers, milk, butter, salt, pepper and thyme. Cook an additional 15 minutes Enjoy! Serve with any type of crust bread.
  2. Coventional Oven: Prepare as above but cook over low heat.

Printable Recipe Card

About Openhearth Corn Chowder

Course/Dish: Chowders

Show 4 Comments & Reviews

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