openhearth corn chowder
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!
prep time
30 Min
cook time
45 Min
method
---
yield
8 serving(s)
Ingredients
- 1/2 pound salt pork, diced (may substitue ham)
- 1 - medium onion, sliced
- 1 quart water
- 3 - medium potatoes diced
- 2 cups green corn, freshly cut from cob (can substitute frozen)
- 6 - common crackers, soaked in water (i use an irish cracker thick)
- 1 cup hot milk
- 2 tablespoons butter, unsalted
- 1/2 teaspoon salt, if necessary only!
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon dried thyme or several sprigs fresh.
How To Make openhearth corn chowder
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Step 1Hearth 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.
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Step 2Coventional Oven: Prepare as above but cook over low heat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chowders
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